Rack of Lamb Herb Crusted

How To Cook Rack of Lamb Hazelnut Herb Crusted Recipe

I served this rack of lamb with herbs for my 7 Course Rack of Lamb Dinner Party Menu and
served it with my Lamb Sauce on a Chinese spoon... delicious!!

Rack of Lamb Herb Crusted
source: recipe and photograph created by www.finedinings.com

Recipe Type: meat, lamb, mustard, hazelnuts, herbs

Prep Time: 45 min
Total Time: 45 in
Serves: 8

Ingredients

1/4 cup each fresh thyme, oregano, rosemary and parsley
3/4 cup hazelnuts, toasted, finely chopped
4 (eight-rib) racks of lamb, bones Frenched (meat scraped and removed between rib bones)
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard

Directions

Preheat oven to 375 degrees F.

Finely chop the thyme, oregano, rosemary and parsley herbs, place in a bowl and set aside. In another bowl place toasted chopped hazelnuts.

Heat an ovenproof skillet over high heat adding olive oil. Season lamb racks with salt and pepper and quickly sear for 1 minute per side or until golden brown then place skillet in oven. Roast for 15 minutes. Remove from oven and coat the meat generously with Dijon mustard, the chopped herbs and hazelnuts pressing to adhere.

Roast rack of lamb for 4 to 6 minutes to finish cooking and to form a crust. Remove from oven and allow to rest for 5 minutes before carving.

Slice rack of lamb between the bones; serve 2 to 3 chops per person depending on the size. If desired, tie a blanched chive or green onion stem around the Frenched bones for a beautiful presentation.

Serve this delicious Sauce Recipe as an accompaniment to the rack of lamb. This recipe is a keeper!

Wine recommendation: Pinot Noir; Cabernet Sauvignon; Merlot; Red Rhone