Hazelnut-Crusted Rack of Lamb

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Hazelnut-Crusted Rack of Lamb Ingredients

1/4 c Unblanched hazelnuts	1 1/4 1 1/4 lb), defrosted if
2 tb Breadcrumbs	Salt and pepper
2 tb Finely chopped parsley	1 tb Olive oil
2 Frenched lamb racks (about	1 tb Each Dijon mustard and honey

Instructions for Hazelnut-Crusted Rack of Lamb

Preheat oven to 400?F. 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. Place lamb on a rack, crusted side up, over a roasting pan. Roast 15 to 20 minutes, until crust is golden and meat is cooked. Internal temperature should read between 130?F for rare and 140?F for medium. Let rest 5 minutes before carving racks into chops. Yield: 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Presidents Choice Magazine. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999

Main Ingredient: LambCuisine: Uncategorized

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