Hazelnut-Crusted Rack of Lamb

    

June 27, 2016

The deep flavor of hazelnuts adds a layer of flavor and texture to roasted rack of lamb. This is a perfect autumn or winter dish.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 8 servings

Ingredients

2 American Lamb racks, frenched

Salt and pepper to taste

1 tbsp tablespoon extra-virgin olive oil

⅓ cup hazelnuts, toasted and skins removed

2 tbsp Dijon-style mustard

2 garlic cloves, finely chopped

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh mint

Directions

1Pat the lamb racks dry with a paper towel and season them with salt and pepper.

2In a large skillet, heat the oil over high heat. Brown the meat side of each rack until golden brown; set aside.

3In a food processor, finely grind the nuts; set aside.

4Preheat the oven to 375ºF. In a small bowl, combine the mustard, garlic, rosemary, and mint. Spread the mustard mixture over the meat side of the racks. Sprinkle the ground hazelnuts on top. Place the racks, meat side up, in a shallow roasting pan.

5Roast the lamb for 28 to 38 minutes or to desired degree of doneness. Remove the lamb from the oven, cover, and let stand for 10 minutes.

6Slice and serve.

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