Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 3 large shallots, minced (about 3/4 cup)
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons ancho chile powder (see Cook's Note)
• 1 1/2 cups fresh bread crumbs
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 well-trimmed racks of lamb (each about 1 1/4 pounds)
• 4 teaspoons Dijon mustard

Instructions

1. Watch how to make this recipe.
2. For the crust:
3. In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
4. For the lamb:
5. Preheat the oven to 400 degrees F.
6. In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve.