Rack of Lamb
with Herb-Dijon Nut Crust Recipe





Rack of Lamb with Herb-Dijon Nut Crust recipe
...seared racks of lamb are roasted with fresh herbs,
Dijon mustard and hazelnuts

Rack of Lamb with Herb-Dijon Nut Crust Recipe



Rack of Lamb
with Herb-Dijon Nut Crust Recipe
recipe and photograph created by www.finedinings.com



serves 8

1/4 cup fresh thyme, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
4  eight-rib lamb racks, bones Frenched (scraped)
2 tablespoons Dijon mustard
3/4 cup hazelnuts, toasted, finely chopped

In a small bowl combine the fresh herbs (thyme, oregano, rosemary and parsley); set aside.

Season lamb racks with salt and pepper; sear in an oiled ovenproof skillet over high heat for 1 minute per side or until golden brown.  Place skillet in oven and roast lamb at 375° for 15 minutes.

Remove from the oven, coat lamb racks generously with Dijon mustard.  Add the fresh herbs and hazelnuts pressing to adhere to the lamb. Return skillet to the oven and roast lamb for an additional 4 to 6 minutes. Remove from oven; rest the racks 5 minutes then slice between the ribs and serve 2 to 3 lamb racks per person depending on their size.

Wine recommendation: Cabernet Sauvignon; Merlot


for another outstanding lamb recipe see my

Lamb Chop Recipe - 7 Course Main Entree Dinner Menu


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Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
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copyright © 2001 www.finedinings.com