50+ Friends Club Cookbook
Meat and Wild Game

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Rack of Lamb with Caramelized Shallot and Thyme Crust

From the Kitchen of: Pepper

1 1/2	Tbsp.	Olive Oil
3	lge	Shallots -- chopped
3	Tbsp.	Balsamic Vinegar
1/2	c.	fine fresh bread crumbs
1 1/2	Tbsp.	fresh Thyme leaves or 2 tsp dried thyme
		Frenched Rack of Lamb (7-8 ribs)
1	tsp.	Dijon Mustard

• Preheat oven to 400 degrees.
• 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.
• Season lamb with salt and pepper and arrange ribs side down, in a small roasting pan.
• Spead meat side with mustard and pat on crumb mixture evenly.
• Raost lamb in middle of oven until a meat thermometer registers 135 degrees f. for medium-rare about 25 to 30 minutes.
• Carefully transfer lamb to a cutting board and let stand 5-10 minutes.
• Slice lamb into chops.
• Serves two generously.