8 servings - Be sure not to overcook the lamb. I serve it more on the rare side. I have served it three or four times and it is absoulutely delicious.
- 1 cup ground hazelnuts
- 1 cup fresh white breadcrumbs
- 3 tablespoons minced fresh rosemary
- 3 1 1/2 to 1 3/4 pound racks of lamb (8 ribs each)
- fat and any membrane trimmed
- 3 tablespoons honey-Dijon mustard
- 3 tablespoons honey
Preheat oven to 425F. Combine hazelnuts, fresh breadcrumbs and minced fresh rosemary in large bowl. Arrange lamb racks meat side up in single layer on heavy large baking sheet. Brush each rack with 1 tablespoon honey-Dijon mustard. Season lamb with salt and pepper. Press 2/3 cup breadcrumb mixture onto each. (Racks can be prepared 4 hours ahead. Cover tightly and refrigerate) Drizzle each lamb rack with a tablespoon or honey. Roast until meat thermometer inserted into thickest part of lamb register 130f for mediim-rare, about 25 minutes. Let lamb racks stand for 10 minutes. Cut between each rib to separat into chops.
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Source: Bon Appetit
Submitted By: Marie Alabiso
Rack of Lamb with Honey-Hazelnut Crust