Side Pannel
Hazelnut-Crusted Rack of Lamb
Hazelnut-Crusted Rack of Lamb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1/4 c Unblanched hazelnuts
- 2 tb Breadcrumbs
- 2 tb Finely chopped parsley
- 2 Frenched lamb racks (about
- 1 1/4 lb), defrosted if
- -frozen
- Salt and pepper
- 1 tb Olive oil
- 1 tb Each Dijon mustard and honey
Directions
Preheat oven to 400øF. Place hazelnuts on a baking sheet; bake 8 minutes.
Remove from oven; let cool slightly. Place nuts in a tea towel and rub to
remove skins. In a food processor, process nuts until finely ground.
In a small dish, combine nuts, breadcrumbs and parsley.
Rub lamb racks with salt and pepper. Heat oil in large skillet over medium
high. Sear racks on all sides, about 5 minutes in total. Transfer to board
and let cool a few minutes.
In a small bowl, combine mustard and honey; slather this on fat side of
racks. With hands, press nut mixture into mustard mixture.
Remove from oven; let cool slightly. Place nuts in a tea towel and rub to
remove skins. In a food processor, process nuts until finely ground.
In a small dish, combine nuts, breadcrumbs and parsley.
Rub lamb racks with salt and pepper. Heat oil in large skillet over medium
high. Sear racks on all sides, about 5 minutes in total. Transfer to board
and let cool a few minutes.
In a small bowl, combine mustard and honey; slather this on fat side of
racks. With hands, press nut mixture into mustard mixture.
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