Lamb rack with hazelnut Dijon crust

Prep: 20 mins
Cook: 25 mins
Lamb rack with hazelnut Dijon crust

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.


Preparation Time
20 minutes

Cooking Time
25 minutes

Main ingredients

Recipe Type
Dinner, Entertaining, Family Dinners

Level of Difficulty

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