| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | American | American, Cuisine, New | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Hazelnuts, ground |
| 1 1/2 | c | White bread crumbs, fresh |
| 1/4 | c | Fresh rosemary, minced |
| 6 3/4 | lb | Lamb racks, frenched |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Honey |
| As needed salt and pepper |
INSTRUCTIONS
Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and minced rosemary in a large bowl. In a separate bowl, combine the honey and dijon mustard. Arrange the lamb racks meat side up in a single layer on sheet pans that have been sprayed. Season lamb with salt and pepper. Brush each rack with 1 tablespoon of the honey-dijon mixture. Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared this far up to one day in advance.) Drizzle each lamb rack with 1 tablespoon honey. Roast until meat thermometer registers 125 degrees. Racks must rest for at least 10 minutes before carving. Cut between each rib bone to order to separate into chops. Recipe by: =20 Posted to recipelu-digest Volume 01 Number 398 by [email protected] (linda) on Dec 23, 1997
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 77
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 90.6mg
Potassium: 118.2mg
Carbohydrates: 11.4g
Fiber: 1.8g
Sugar: 6.7g
Protein: 2.9g