| 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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