Hazelnut Crusted Rack of Lamb
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Credit: American Lamb Board
The National Culinary Review, March 2015
Ingredients
2 American lamb racks, frenched
Salt and pepper, to taste
1 T. olive oil
1/3 cup hazelnuts, toasted, skins rubbed off
2 T. Dijon-style mustard
2 garlic cloves, finely chopped
1 T. each chopped fresh rosemary, chopped
fresh mint
Instructions
1. Pat racks dry with paper towel; season with salt and pepper. In large skillet, heat oil on high. Brown meat side of each rack until golden-brown. Set aside.
2. In food processor, finely grind hazelnuts. Set aside.
3. In small bowl, combine mustard, garlic, rosemary and mint. Spread over meat side of racks; sprinkle on ground hazelnuts.
4. Place racks, meat side up, in shallow roasting pan. Roast at 375ºF for 28-38 minutes, or to desired degree of doneness. Remove from oven; cover. Let stand for 10 minutes. Slice; serve.
Yield
8 servings
Tags
Lamb, Main Dish, The National Culinary Review
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