Rack of Lamb with Nut Crust

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Prep Time10

Cook Time25

Total Time35

Course: Main dish

Cuisine: American

Keyword: Rack of Lamb

Servings: servings

Calories: 1107kcal

1 cup ground hazelnuts can substitute almonds
1 cup breadcrumbs preferably made from French bread
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
6 pounds racks of lamb 4 racks, around 7 to 8 ribs each, frenched/trimmed by the butcher
3 tablespoons Dijon mustard

Preheat oven to 425 degrees. Line large rimmed cookie sheets with foil.
Combine hazelnuts, breadcrumbs and rosemary in a medium mixing bowl. Toss with olive oil to coat.
Place racks of lamb on prepared cookie sheets, meat side up. Brush with mustard. Season with salt and pepper.
Press breadcrumb mixture onto Dijon mustard.
Cover the ends of the bones with foil to prevent burning.
Roast for about 25 minutes or until a meat thermometer inserted into the thickest part of a rack registers 130 degrees (for medium-rare, the best way to serve lamb).
Remove from oven and let stand for 10 minutes. Cut between each rib to separate and serve.

Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.