• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Rack of Lamb with Honey-Hazelnut Crust

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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


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.

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