Hazelnut Crusted Rack of Lamb w/ Cherry Wine Sauce

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.

Submitted 6/13/05.
Source: coastalcooking.com
Submitted By: Meryl
merstarunicorn11@hotmail.com
Hazelnut Crusted Rack of Lamb w/ Cherry Wine Sauce