Chile Crusted Rack of Lamb

1. For the crust: in a heavy large skillet over medium-high heat, melt the butter. 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 pepper. Remove the crumbs to a small bowl and let cool.
2. For the lamb: preheat the oven to 400 degrees F.
3. In the same skillet over high heat, heat the oil. Working in batches, add the lamb racks to the skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up.
4. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into the mustard, dividing equally. Transfer to a rimmed baking sheet. Roast 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.

Cook's note: the ancho chile is a dried poblano chile, also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent; the rich, slightly fruity ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder.

Cook's note: heat 1/2 cup beef broth with a little mint jelly and simmer several minutes for an easy and tasty sauce to go with your lamb.