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Rack of Lamb With a Honey-Hazelnut Crust

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“Sweet tender lamb with a touch of mustard.”

Ingredients Nutrition

  • 236.59 ml ground hazelnuts
  • 236.59 ml fresh breadcrumb
  • 44.37 ml fresh rosemary, chopped fine (or 1 tsp dried)
  • 3 racks of lamb, trimmed (8 ribs each)
  • 44.37 ml Dijonnaise mustard
  • 44.37 ml honey
  • salt and pepper


  1. Preheat oven to 425F degrees.
  2. Combine hazelnuts, breadcrumbs and rosemary in large bowl.
  3. Arrange lamb racks meat side up in single layer on heavy large baking sheet.
  4. Brush each rack with 1 Tbsp dijonnaise.
  5. Season lamb wih salt and pepper.
  6. Press 2/3 cup breadcrumb mixture onto each.
  7. Drizzle each lamb rack with 1 Tbsp honey.
  8. Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
  9. Let lamb stand 10 minutes.
  10. Cut between each rib to separate into chops.
  11. (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

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