Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.