Rack Of Lamb With Toasted Hazelnut Butter

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 lamb racks
• 3/4 cup hazelnuts
• 1/3 cup butter
• 1 pinch hot pepper flakes
• 1/4 cup dijon mustard
• 1 teaspoon coarse salt

Recipe

• 1 preheat oven to 450 degrees f (230c).
• 2 toast hazelnuts in dry, heavy skillet for 5 to 8 minutes or until they become fragrant.
• 3 place in clean towel and rub to remove some of the skins.
• 4 puree to smooth paste, in food processor or blender with butter and hot pepper flakes.
• 5 form into 1-inch (2. 5 cm) cylinder and wrap in waxed paper.
• 6 refrigerate for at least 1 hour or up to 2 days.
• 7 (freeze for up to 2 months, if making ahead).
• 8 set shallow roast pan in preheated oven and allow pan to get hot.
• 9 mix mustard with salt and coat lamb well.
• 10 place racks in hot pan, fat side up and roast for 10 minutes.
• 11 reduce heat to 350f (180c) and roast an additional 20 minutes, or until internal temperature reaches 130f (54c).
• 12 transfer to cutting board and let stand, covererd with tent of foil, for about 5 minutes.
• 13 carve between ribs and top each chop with slice of hazelnut butter.