| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | 1 | Servings | |
INGREDIENTS
| 1 1/2 | T | Olive oil |
| 3 | Shallots, chopped about | |
| 1/2 cup | ||
| 3 | T | Balsamic vinegar |
| 1/2 | c | Fine fresh bread crumbs |
| 1 1/2 | T | 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 | t | Dijon mustard |
| Accompaniments if desired: | ||
| Stir-Fried Spinach with | ||
| Ginger and Garlic and | ||
| Gruyere Potato Gratin |
INSTRUCTIONS
1998 Preheat oven to 400°F. 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. 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. Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops. Serves 2 generously Gourmet December 1995 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 211
Total Fat: 23.9g
Cholesterol: 0mg
Sodium: 473.7mg
Potassium: 230.9mg
Carbohydrates: 52.5g
Fiber: 5.5g
Sugar: 10.7g
Protein: 8.4g