Rack Of Lamb With A Honey-hazelnut Crust

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 425f degrees.
• 2 combine hazelnuts, breadcrumbs and rosemary in large bowl.
• 3 arrange lamb racks meat side up in single layer on heavy large baking sheet.
• 4 brush each rack with 1 tbsp dijonnaise.
• 5 season lamb wih salt and pepper.
• 6 press 2/3 cup breadcrumb mixture onto each.
• 7 drizzle each lamb rack with 1 tbsp honey.
• 8 roast until meat thermometer inserted into thickest part registers 130f for medium-rare, about 25 minutes.
• 9 let lamb stand 10 minutes.
• 10 cut between each rib to separate into chops.
• 11 (racks can be prepared up to 4 hours ahead. cover tightly and refrigerate).