Rack of Lamb with Caramelized Shallot and Thyme Crust
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | tb | Olive oil |
| 3 | lg | Shallots; chopped, (about 1/2 cup) |
| 3 | tb | Balsamic vinegar |
| 1/2 | c | Fine fresh bread crumbs |
| 1 1/2 | tb | Chopped fresh thyme leaves or 2 teaspoons dried thyme; crumbled |
| 1 | Frenched rack of lamb; (7 or 8 ribs) at room temperature, trimmed of as much fat as possible | |
| 1 | ts | Dijon mustard |
| Accompaniments if desired: Stir-Fried Spinach with Ginger and Garlic and Gruyere Potato Gratin |
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