Rack of Lamb With Caramelized Shallot and Thyme Crust

• olive oil↗1 1⁄2 tablespoons
• large shallots, chopped (about 1/2 cup)↗3
• balsamic vinegar↗3 tablespoons
• fresh breadcrumb, fine↗1⁄2 cup
• fresh thyme leaves, chopped or 2 teaspoons dried thyme, crumbled↗1 1⁄2 tablespoons
• rack of lamb, frenched (7 or 8 ribs)↗1
• Dijon mustard↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 400°F

2. 2

   In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.

3. 3

   Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F for medium-rare, 25 to 30 minutes.

4. 4

   Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.