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Hazelnut-crusted Rack of Lamb

1/4 c Unblanched hazelnuts
2 tb Breadcrumbs
2 tb Finely chopped parsley
2 Frenched lamb racks (about 1 1/4 lb), defrosted if frozen
Salt and pepper
1 tb Olive oil
1 tb Each Dijon mustard and honey

Preheat oven to 400F. Place hazelnuts on a baking sheet; bake 8 minutes. Remove from oven; let cool slightly. Place nuts in a tea towel and rub to remove skins. In a food processor, process nuts until finely ground.

In a small dish, combine nuts, breadcrumbs and parsley.

Rub lamb racks with salt and pepper. Heat oil in large skillet over medium high. Sear racks on all sides, about 5 minutes in total. Transfer to board and let cool a few minutes.

In a small bowl, combine mustard and honey; slather this on fat side of racks. With hands, press nut mixture into mustard mixture.

Place lamb on a rack, crusted side up, over a roasting pan. Roast 15 to 20 minutes, until crust is golden and meat is cooked. Internal temperature should read between 130F for rare and 140F for medium. Let rest 5 minutes before carving racks into chops. Yield: 4 servings.

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