Directions

1. Sear the lamb in a hot skillet with olive oil.
2. In bowl, mix ¼ cup chardonnay and Dijon mustard.
3. Baste lamb with mixture and roll in bread crumbs.
4. Preheat oven to 400 degrees for 15 minutes. Set lamb in roasting pan and cook for 25 minutes, let set for 5 minutes before serving.
5. In a separate pan, saute shallots and tomatoes until caramelized.
6. Add ¼ cup wine and thyme. Reduce until almost dry. Add lamb stock and simmer until liquid is a thick consistency.
7. Slice lamb and serve with sauce.