HAZELNUT-CRUSTED RACK OF LAMB
Serves: 8
HAZELNUT-CRUSTED RACK OF LAMB
Cook time: 30 MinTotal time: 30 Min
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
- 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.
- Place the racks meat-side up in 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 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.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.