Hazelnut-Crusted Rack of Lamb

Name: Hazelnut-Crusted Rack of Lamb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters fresh breadcrumbs; 2 Tbsps dijon mustard; 2 cloves garlic cloves, peeled and minced; 237 milliliters hazelnuts, toasted and crushed; 1 pinch each kosher salt & black pepper; 1 meyer lemon, zest only; 1 Tbsp olive oil; 237 milliliters parsley leaves, chopped; 2 lamb

Need a dairy free main course? Hazelnut-Crusted Rack of Lamb could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains around 42g of protein, 108g of fat, and a total of 1183 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up hazelnuts, dijon mustard, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 425 degrees F. Rub the lamb racks with olive oil and season with salt & pepper. Position the racks in a roasting pan, meaty side up and place in the oven for 10 minutes. While the lamb is cooking, combine the parsley, garlic, Meyer lemon zest breadcrumbs and hazelnuts in a bowl.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Meyer Lemon

Hazelnuts

Olive Oil

Parsley

Garlic

Lamb

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

Oven

Remove the lamb racks from the oven and spread each rack on the meaty side with 1 tablespoon of Dijon mustard. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.

Ingredients you will need

Dijon Mustard

Mustard

Mixed Nuts

Spread

Lamb

Equipment you will use

Oven

Remove from oven and let rest about 10 minutes.To carve the rack of lamb, stand it up on the meaty side with the bones curving away from you. Slide a sharp knife down, between the bones cutting gently through the meat. You should be able to see the bones all the way down along the back side of the rack. If you encounter a boney section, use shears to snip through.

Ingredients you will need

Rack Of Lamb