HAZELNUT-CRUSTED RACK OF LAMB

Serves: 8

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HAZELNUT-CRUSTED RACK OF LAMB

Ready in: 30 MinTotal time: 30 Min

Easy and absolutely delicious, this Rack of Lamb is sure to please a crowd. Serve the lamb with roasted new potatoes and fennel ...and pair the meal with a Syrah.

Ingredients

• 2 (8-rib) frenched Racks of Lamb (about 1 1/2 pounds each), trimmed
• Kosher salt and freshly ground pepper
• 3 tablespoons olive oil
• 1/2 cup hazelnuts, toasted
• 4 tablespoons Dijon-style mustard
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh mint

Instructions

1. Preheat the oven to 375°F. Pat the lamb racks dry and season with salt and pepper. In a large skillet, heat the oil over high heat. Brown the meat side of each rack until caramelized and golden, then remove from the pan and set aside. In a food processor, finely grind the hazelnuts. In a mixing bowl, combine the mustard, garlic, rosemary, and mint. Spread the mustard mixture over the meat side of each rack of lamb. Sprinkle the mustard coating with the ground hazelnuts to coat well.
2. Place the racks meat-side up in a shallow roasting pan. Roast for 20 to 25 minutes or until a meat thermometer inserted into the center of the meat registers 120°F. Remove the pan from the oven and let it stand for 10 minutes. The internal temperature will rise from 125°F to 130°F for medium-rare while the lamb rests. Cut each rack into 4 double chops.

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