Rack of Lamb With a Honey-Hazelnut Crust

Recipe by Evie3234
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup ground hazelnuts
  • 1
    cup fresh breadcrumb
  • 3
    tablespoons fresh rosemary, chopped fine (or 1 tsp dried)
  • 3
    racks of lamb, trimmed (8 ribs each)
  • 3
    tablespoons Dijonnaise mustard
  • 3
    tablespoons 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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