Recipe - Rack Of Lamb With Honey-Hazelnut Crust

1 One half cup Hazelnuts; ground
1 One half cup White bread crumbs; fresh
One fourth cup Fresh rosemary; minced
6 Three fourths pound Lamb racks; frenched
One fourth cup Dijon mustard
One fourth cup Honey
As needed salt and pepper

Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and
minced rosemary in a large bowl. In a separate bowl, combine the honey and
dijon mustard.

Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honeydijon mixture.

Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared
this far up to one day in advance.)

Drizzle each lamb rack with 1 tablespoon honey. Roast until meat
thermometer registers 125 degrees.

Racks must rest for at least 10 minutes before carving. Cut between each
rib bone to order to separate into chops.

Recipe by: =20

Posted to recipeludigest Volume 01 Number 398 by eyesopen@ix.netcom.com
(linda) on Dec 23, 1997