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Rack of Lamb With a Honey-Hazelnut Crust
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 45 min
- Yield
- 8.00 serving(s)
Categories
- Main dish
Cuisine
- inspired by lamb with a crust
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- None
Allergens
- Possible Nuts — check ingredient labels
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rack of Lamb With a Honey-Hazelnut Crust brings together 1 cup ground hazelnuts, 1 cup fresh breadcrumb, 3 tablespoons fresh rosemary, chopped fine (or 1 tsp dried) in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1 cup ground hazelnuts
- 1 cup fresh breadcrumb
- 3 tablespoons fresh rosemary, chopped fine (or 1 tsp dried)
- 3 racks of lamb, trimmed (8 ribs each)
- 3 tablespoons Dijonnaise mustard
- 3 tablespoons honey
- salt and pepper
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Instructions
Preheat oven to 425F degrees.
Combine hazelnuts, breadcrumbs and rosemary in large bowl.
Arrange lamb racks meat side up in single layer on heavy large baking sheet.
Brush each rack with 1 Tbsp dijonnaise.
Season lamb wih salt and pepper.
Press 2/3 cup breadcrumb mixture onto each.
Drizzle each lamb rack with 1 Tbsp honey.
Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
Let lamb stand 10 minutes.
Cut between each rib to separate into chops.
(Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).
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