Prep Time: 15 mins
Total Time: 45 mins
About This Recipe
“Sweet tender lamb with a touch of mustard.”
3tablespoonsfresh rosemary, chopped fine( or 1 tsp dried)
3racks of lamb, trimmed( 8 ribs each)
salt and pepper
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).
“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”