Updated: Apr 15
Rack of Lamb with Caramelized Shallots and Thyme Crust
Here is a short video to show everyone how easy it is to make a beautiful and delicious rack of lamb in less than an hour.
1 1/2 Tablespoons Olive Oil
1/2 cup chopped shallots (about 1 -2 large shallots)
Salt and freshly ground pepper
3 Tablespoons balsamic vinegar
1/2 cup fresh bread crumbs (I use a mini food processor here)
1 rack of lamb (7 or 8 ribs) at room temperature
1 Tablespoon vegetable oil
1-2 teaspoons Dijon mustard
Preheat oven to 400 degrees F.
For the crust:
- In a small pan, heat olive oil over medium heat until oil is hot but not smoking and cook shallots with a sprinkle of salt and pepper until golden. Watch them carefully so they don't burn, as it will make the crust taste bitter.
- Once the shallots are golden add the balsamic vinegar and cook off until the liquid is almost evaporated.
- Remove pan from the heat and stir in the bread crumbs and thyme. (you may sub 2 tsp of dried thyme if you don't have fresh thyme). Season with salt and pepper to taste.
For the lamb:
- Season the lamb with salt and pepper on all sides.
- Heat vegetable oil in saute pan or cast iron skillet until very hot.
-Sear the lamb on all sides, 2 minutes per side approximately, just enough to get a nice crust on the lamb.
- Transfer the lamb, rib side down to a baking dish and evenly spread the Dijon mustard over the top of the lamb .
- Pat the crumb mixture over the Dijon mustard. Use your hands to make sure the mixture adheres to the Dijon.
- Roast the lamb in the oven at 400 degrees for 25-30 minutes or until a meat thermometer reads 120 degrees for medium rare.
- Carefully transfer the lamb to a cutting board and let it rest for 5-10 minutes. Slice the lamb into chops and enjoy!