Roasted Rack of Lamb with Herb-Dijon Nut Crust|
Recipe reprinted with permission from Fine Dinings.
"by far, my favorite and the most delicious recipe, try it and see...."
4 racks of lamb (6 to 8 chops per rack), fat removed and bones frenched
Kosher salt and pepper to taste
1/4 cup fresh thyme, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
3/4 cup hazelnuts, toasted and finely chopped
Pre-heat oven to 375° degrees F.
In a small bowl, combine thyme, oregano, rosemary and parsley; set aside.
Season lamb racks with salt and pepper. In a large frying pan, saute lamb racks in olive oil on both sides to sear. (This can be done ahead of time and finished later).
Place racks In a shallow pan and roast in the oven for 15 minutes; remove from oven. Coat lamb racks generously with Dijon mustard. Apply herb mixture to racks; roll in toasted, chopped hazelnuts and return racks to the oven and bake for an additional 4 to 6 minutes, or according to your preference. Remove from oven, slice between racks and serve on individual plates.
Makes 8 servings.
Fine Dinings is a fabulous resource for elegant menus and recipes. Many of the recipes feature beautiful and mouthwatering photos and the recipes are top notch.