Rack of Lamb With a Honey-Hazelnut Crust

"Sweet tender lamb with a touch of mustard."
 
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photo by ltdsaloon16r photo by ltdsaloon16r
photo by ltdsaloon16r
Ready In:
45mins
Ingredients:
7
Serves:
8
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ingredients

  • 236.59 ml ground hazelnuts
  • 236.59 ml fresh breadcrumb
  • 44.37 ml fresh rosemary, chopped fine (or 1 tsp dried)
  • 3 racks of lamb, trimmed (8 ribs each)
  • 44.37 ml Dijonnaise mustard
  • 44.37 ml honey
  • salt and pepper
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directions

  • Preheat oven to 425F degrees.
  • Combine hazelnuts, breadcrumbs and rosemary in large bowl.
  • Arrange lamb racks meat side up in single layer on heavy large baking sheet.
  • Brush each rack with 1 Tbsp dijonnaise.
  • Season lamb wih salt and pepper.
  • Press 2/3 cup breadcrumb mixture onto each.
  • Drizzle each lamb rack with 1 Tbsp honey.
  • Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
  • Let lamb stand 10 minutes.
  • Cut between each rib to separate into chops.
  • (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

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Reviews

  1. rack turned out pink & beautiful i tossed two garlic cloves in with rosemary and nuts This was heavenly i will do this again I served it with fresh asparagus & brown butter sauted spinish
     
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RECIPE SUBMITTED BY

<p><br /><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /></p>
 
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