• 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.)


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.

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Submitted 6/13/05.
Submitted By: Meryl
Hazelnut Crusted Rack of Lamb w/ Cherry Wine Sauce