1. Preheat oven to 450 degrees F. 2. French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown. 3. Rub the fat side of each rack with mustard. 4. In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly. 5. Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare. 6. Carefully remove from the oven and let stand for 10 minutes. 7. To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop. ---------------------------------------------------------------------------
Nutrition
Ingredients
