Rack of Lamb with Hazelnut Crust And Mustard Seed Vinaigrett

INGREDIENTS

INSTRUCTIONS

MUSTARD SEED VINAIGRETTE
RACK OF LAMB
For the vinaigrette, place wine and mustard seeds in a small saute pan and
cook over high heat until the liquid is gone, 2 to 3 minutes. Remove the
seeds from the pan and place in a bowl. Add vinegar, garlic, shallots,
mustard, and dry mustard and mix well. Slowly whisk in olive oil until well
blended. Add rosemary and season with salt and pepper. Set aside until
ready to use.
For the lamb, preheat oven to 350 degrees. Season the racks of lamb with
salt and pepper. In a large, ovenproof saute pan, heat oil until smoking
hot. Place racks meat side down and sear well, about 2 minutes on high
heat. Turn and sear the other side. Remove from the heat and, with a brush
or the back of a spoon, smear the mustard over the lamb. In a small bowl,
combine hazelnuts, bread crumbs, and rosemary. Press the mixture onto the
lamb racks, packing it on well. Place back in the pan and roast for 15 to
20 minutes for medium-rare doneness (depending on thickness). The internal
temperature should be about 135 degrees on a meat thermometer. Remove from
oven and allow to rest for 2 minutes before slicing. Slice and serve 3
bones per person. Drizzle each serving with Mustard Seed Vinaigrette.
Serves four.
Converted by MC_Buster.
Per serving: 1449 Calories (kcal); 126g Total Fat; (78% calories from fat);
24g Protein; 54g Carbohydrate; 41mg Cholesterol; 820mg Sodium Food
Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 24 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“As a former fetus, I oppose abortion…”