When it came time to cook the lamb racks I picked up at the market, I decided to use up what was left in a jar of Dijon mustard. I have plenty of fresh thyme so the crust mixture wasn’t hard to choose. Add caramelised shallots in the crumb mixture for an extra touch.
- Cook 3 large shallots, chopped in oil over moderate heat until golden.
- Add 3 tablespoons balsamic vinegar, boil till liquid evaporates.
- Remove pan from heat and stir in 1/2 cup fine fresh bread crumbs, 2 tablespoons chopped fresh thyme leaves, salt and pepper.
- Arrange lamb rack, ribs side down, in a small roasting pan.
- Spread meat side with Dijon mustard, pat on the onion/crumb mixture evenly.
Roast in middle of oven, 20 minutes rare, 30 minutes medium-rare.
Let the rack stand on a cutting board for 10 minutes.
Serves 2 generously for a delightful lunch.