The Best Rack of Lamb Recipe in the World
Encrusted with Toasted Hazelnuts, Garlic and many Herbs,
Be sure to serve with my Special Sauce, (click on recipe below)

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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
source: recipe and photograph created by www.finedinings.com

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

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


Ingredients

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

Instructions

Preheat oven to 375 degrees F.

Finely chop the thyme, oregano, rosemary, garlic 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 lamb 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, stand them upright and tie a blanched chive or green onion stem around the Frenched bones for a beautiful presentation.

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


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

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