| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Meats | 4 | Servings |
INGREDIENTS
| 1/4 | c | Unblanched hazelnuts |
| 2 | tb | Breadcrumbs |
| 2 | tb | Finely chopped parsley |
| 2 | Frenched lamb racks (about | |
| 1 1/4 lb), defrosted if frozen | ||
| Salt and pepper | ||
| 1 | tb | Olive oil |
| 1 | tb | Each Dijon mustard and honey |
INSTRUCTIONS
Preheat oven to 400°F. Place hazelnuts on a baking sheet; bake 8 minutes. Remove from oven; let cool slightly. Place nuts in a tea towel and rub to remove skins. In a food processor, process nuts until finely ground. In a small dish, combine nuts, breadcrumbs and parsley. Rub lamb racks with salt and pepper. Heat oil in large skillet over medium high. Sear racks on all sides, about 5 minutes in total. Transfer to board and let cool a few minutes. In a small bowl, combine mustard and honey; slather this on fat side of racks. With hands, press nut mixture into mustard mixture. Place lamb on a rack, crusted side up, over a roasting pan. Roast 15 to 20 minutes, until crust is golden and meat is cooked. Internal temperature should read between 130°F for rare and 140°F for medium. Let rest 5 minutes before carving racks into chops. Yield: 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: President's Choice Magazine. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999
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