Rack of Lamb With a Honey-Hazelnut Crust

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8
  • About This Recipe

    “Sweet tender lamb with a touch of mustard.”


  • 1cupground hazelnuts
  • 1cupfresh breadcrumb
  • 3tablespoonsfresh rosemary, chopped fine( or 1 tsp dried)
  • 3racks of lamb, trimmed( 8 ribs each)
  • 3tablespoonsDijonnaise mustard
  • 3tablespoonshoney
  • salt and pepper
  • Directions

  • Preheat oven to 425F degrees.
  • Combine hazelnuts, breadcrumbs and rosemary in large bowl.
  • Arrange lamb racks meat side up in single layer on heavy large baking sheet.
  • Brush each rack with 1 Tbsp dijonnaise.
  • Season lamb wih salt and pepper.
  • Press 2/3 cup breadcrumb mixture onto each.
  • Drizzle each lamb rack with 1 Tbsp honey.
  • Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
  • Let lamb stand 10 minutes.
  • Cut between each rib to separate into chops.
  • (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).
  • Reviews

  • “rack turned out pink & beautiful i tossed two garlic cloves in with rosemary and nuts This was heavenly i will do this again I served it with fresh asparagus & brown butter sauted spinish”