Hazelnut Crusted Rack of Lamb
Prep Time : 10 minutes
Rest Time : 10 minutesRoast Time : 28 to 38 minutes
2 lamb racks, frenched
Salt and pepper, to taste
1 Tbs olive oil
1/3 cup hazelnuts, toasted and skins rubbed off in cloth
2 Tbs Dijon-style mustard
2 cloves garlic, finely chopped
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh mint
- Preheat oven to 375ºF.
- Pat lamb racks dry with paper towel and season with salt and pepper. In large skillet, heat oil over high heat. Brown meat side of each rack until golden brown; set aside.
- In food processor, finely grind nuts; set aside.
- In small bowl, combine mustard, garlic, rosemary and mint. Spread mustard mixture over meat side of racks. Sprinkle on ground hazelnuts.
- Place racks meat side up in shallow roasting pan. Roast at 375ºF for 28 to 38 minutes or to desired degree of doneness. Remove from oven, cover and let stand for 10 minutes.
- Slice and serve.