Rack Of Lamb With A Honey-Hazelnut Crust

1. 1

   Preheat oven to 425F degrees.

2. 2

   Combine hazelnuts, breadcrumbs and rosemary in large bowl.

3. 3

   Arrange lamb racks meat side up in single layer on heavy large baking sheet.

4. 4

   Brush each rack with 1 Tbsp dijonnaise.

5. 5

   Season lamb wih salt and pepper.

6. 6

   Press 2/3 cup breadcrumb mixture onto each.

7. 7

   Drizzle each lamb rack with 1 Tbsp honey.

8. 8

   Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.

9. 9

   Let lamb stand 10 minutes.

10. 10

    Cut between each rib to separate into chops.

11. 11

    (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

* Per serving · 4 servings · Values may vary.

No additional tips available.