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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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