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Hazelnut Crusted Rack of Lamb w/ Cherry Wine Sauce Recipe | |
Lamb | |
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Ingredients:
1/4 cup coarse-grained Dijon mustard 2 French cut lamb rib roast 1/4 cup dry breadcrumbs 1/2 cup finely chopped hazelnuts 1/4 cup finely chopped parsley 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme 1/2 tsp. freshly ground pepper 1/4 tsp. salt Cherry Wine Sauce: 2/3 cup dry red wine 1/3 cup beef broth 3 Tbsp. honey 1/2 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. dry mustard 2 tsp. cornstarch 2 Tbsp. balsamic vinegar 1 can pitted dark cherries (16 oz.)
Directions:
Spread mustard over lamb roasts. Combine breadcrumbs and next 5 ingredients and pat over roasts. Place lamb in a 400 degree oven for 10 minutes. Remove lamb and let cool slightly. Cover exposed bones with aluminum foil and return lamb to a 375 degree oven for 35 minutes or until a meat thermometer inserted in the lamb (not touching the bone) indicates 150 degrees. Serve with Cherry Wine Sauce.Cherry Wine Sauce: Combine first 6 ingredients in a heavy saucepan and bring to a boil. Boil for 5 minutes. Combine cornstarch and vinegar and add to wine mixture. Bring to a boil and boil for one minute. Stir in cherries. | |