Rack 0f Lamb with Caramelized
Shallots & Thyme Crust

1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh breadcrumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 rack of lamb (7 or 8 ribs), trenched, at room temperature, trimmed of as much fat as possible
1 tablespoon vegetable oil
1 teaspoon Dijon mustard

Preheat oven to 400 degrees F.

In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in breadcrumbs and thyme. Season with salt and pepper, to taste.

Season lamb with salt and pepper. Sear in sauté pan in vegetable oil and brown from all sides. Transfer rib side down, to 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 120 degrees 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.

Yield: 2 servings

Gruyere Potato Gratin 

2 pounds large red potatoes
1 1/2 cups coarsely grated Gruyere (about 6 ounces)
2 large eggs
2 cups milk, heated just to boiling
Salt and freshly ground black pepper

Preheated oven to 400 degree F and butter a 1 1/2 quart gratin or shallow baking dish.

Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par cook for 4 minutes. Drain potatoes well in a colander.

In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with a third of Gruyere and salt and pepper.

In a small bowl whisk eggs and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining cheese and bake 30 minutes, or until top is golden and potatoes are tender.

Yield: 2 servings