Recipe - Hazelnut Pine Nut And Orange Cantucci

One fourth cup Unblanched hazelnuts
2 tablespoon Breadcrumbs
2 tablespoon Finely chopped parsley
2 Frenched lamb racks (about
1 One fourth lb), defrosted if
frozen
Salt and pepper
1 tablespoon Olive oil
1 tablespoon Each Dijon mustard and honey

Preheat oven to 400øF. 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 130øF for rare and 140øF for medium. Let rest 5 minutes
before carving racks into chops. Yield: 4 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: President's Choice Magazine.

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999