| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Meats |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unblanched hazelnuts |
| 2 |
T |
Breadcrumbs |
| 2 |
T |
Finely chopped parsley |
| 2 |
|
Frenched lamb racks, about |
|
|
1 1/4 lb), defrosted if |
|
|
frozen |
|
|
Salt and pepper |
| 1 |
T |
Olive oil |
| 1 |
T |
Each Dijon mustard and honey |
INSTRUCTIONS
Preheat oven to 400øF. 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 130øF for rare and 140øF 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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