Lamb rack with hazelnut Dijon crust
Prep:
20 mins
Cook:
25 mins
2 racks of lamb (8 ribs each), approximately 450g each
100g ground hazelnuts
100g fresh multigrain breadcrumbs
1 bunch of fresh thyme, minced
40g grainy Dijon mustard
100ml honey
Salt and fresh cracked pepper
Trim lamb racks of all visible fat and membranes and season with salt and pepper.
Preheat the oven to 200°C / 425ºF / Gas Mark 7.
In a small bowl mix together hazelnuts, fresh breadcrumbs and minced fresh thyme.
In a small cup stir together mustard and half the honey until well combined.
Place lamb racks meat side up on a heavy large baking sheet.
Brush the racks with Dijon mustard mixture.
Press breadcrumb mixture onto each rack distributing evenly.
Drizzle each lamb rack with about 15ml of honey.
Roast lamb racks about 25 minutes for medium rare or until meat thermometer registers 130ºF.
Remove from oven and let lamb racks rest for 10 minutes.
Cut between each rib to separate into chops and serve.
Serves
4
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Lamb
Recipe Type
Dinner, Entertaining, Family Dinners
Level of Difficulty
Easy
