Rack of Lamb with Honey-Hazelnut Crust Recipe
Rack of Lamb with Honey-Hazelnut Crust 8 servings - Be sure not to overcook the lamb. I serve it more on the rare side. I have served it three or four times and it is absoulutely delicious.
Ingredients
- 1 cup ground hazelnuts
- 1 cup fresh white breadcrumbs
- 3 tablespoons minced fresh rosemary
- 3 1 1/2 to 1 3/4 pound racks of lamb (8 ribs each)
- fat and any membrane trimmed
- 3 tablespoons honey-Dijon mustard
- 3 tablespoons honey
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