Hazelnut Crusted Rack of Lamb

This is the finest way to prepare rack of lamb. Nothing we have found at any restaurant even comes close to this great recipe.

Hazelnut Crusted Rack of Lamb Recipe

INGREDIENTS:

1/4 cup un-blanched hazelnuts (60 gm)

2 slices whole-wheat bread

2 tsp dried parsley flakes (10ml)

1 tbsp (15ml) each Dijon mustard and honey

2 frenched lamb racks ( approx 1 1/4 pounds or 560 gm)

salt and ground black pepper to taste

1-2 tbsp olive oil (25ml)

METHOD:

Preheat oven to 400°F or 200°C.

Chop hazelnuts and two slices of whole-wheat bread with parsley flakes in food processor or blender until finely ground.

In a small bowl combine Dijon mustard and honey.

Rub lamb racks with pepper and salt, then sear on all sides in oil in skillet on medium-high heat. (About 5 minutes in total)

Transfer to board and allow to cool slightly.

Coat fat-side of lamb with honey-mustard mixture and then press nut mixture into honey mixture to form a crust.

Place lamb racks, crusted side up on a wire rack in a roasting dish with the extended bones interlaced.

Spritz crumb-coating mixture with a little olive oil and cook for 20 - 25 minutes until crust is golden and meat is cooked to desired level.

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