Side Pannel
Rack of Lamb with Honey-Hazelnut Crust
Rack of Lamb with Honey-Hazelnut Crust
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States
Ingredients List
- 1 1/2 c Hazelnuts; ground
- 1 1/2 c White bread crumbs; fresh
- 1/4 c Fresh rosemary; minced
- 6 3/4 lb Lamb racks; frenched
- 1/4 c Dijon mustard
- 1/4 c Honey
- As needed salt and pepper
Directions
Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and
minced rosemary in a large bowl. In a separate bowl, combine the honey and
dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honey-dijon mixture.
Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared
this far up to one day in advance.)
Drizzle each lamb rack with 1 tablespoon honey. Roast until meat
thermometer registers 125 degrees.
Racks must rest for at least 10 minutes before carving. Cut between each
rib bone to order to separate into chops.
minced rosemary in a large bowl. In a separate bowl, combine the honey and
dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honey-dijon mixture.
Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared
this far up to one day in advance.)
Drizzle each lamb rack with 1 tablespoon honey. Roast until meat
thermometer registers 125 degrees.
Racks must rest for at least 10 minutes before carving. Cut between each
rib bone to order to separate into chops.
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