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
The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored 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. They can also be found at most supermarkets, latin specialty markets or online. Heat 1/2 cup beef broth (stock) with a little mint jelly and simmer several minutes, for an easy and tasty sauce to go with your lamb.
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