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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 1 ancho chile, stemmed and seeded
- 4 tablespoons (1/2 stick) unsalted butter
- 3 large shallots, minced
- 2 teaspoons chopped fresh thyme
- 1 1/2 cups fresh bread crumbs made from French bread
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 well-trimmed racks of lamb (each about 1 1/4 pounds)
- 3 teaspoons Dijon mustard
- Jalapeno jelly (optional)
Method
- Tear the chile into small pieces and place them in a spice grinder.
- Grind the chile to a powder.
- Melt the butter in a large heavy skillet over medium-high heat.
- Add the shallots and thyme and saute for 3 minutes, or until the shallots are soft.
- Add the chile powder and stir.
- Add the bread crumbs and cook for 5 minutes, or until the crumbs are golden brown.
- Remove from the heat and season to taste with salt and pepper.
- Let the crumb topping cool.
- Preheat the oven to 400F.
- Heat the olive oil in a large heavy skillet over high heat.
- Season the lamb racks all over with salt and pepper.
- Working in batches, add the lamb racks to the skillet, rounded side down.
- Sear for 6 minutes, or until brown.
- Transfer the racks to a large rimmed baking sheet, seared side up.
- Spread 1 1/2 teaspoons of the mustard over each rack.
- Press the crumb topping into the mustard.
- Roast for 20 minutes for medium-rare, or until desired doneness.
- Remove from the oven and let rest for 5 minutes before slicing into chops.
- Serve topped with jalapeno jelly, if desired.
