| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
American |
New, American, Cuisine |
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 eyesopen@ix.netcom.com
(linda) on Dec 23, 1997
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