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Hazelnut-Crusted Rack of Lamb
Yield: 4 servings

1/4 c unblanched hazelnuts
2 tb breadcrumbs
2 tb finely chopped parsley
2 frenched lamb racks (about 1 1/4 lb)
salt and pepper
1 tb olive oil
1 tb each Dijon mustard and honey

Preheat oven to 400 F. Place hazelnuts on a baking sheet; bake 8
minutes. Remove from oven; let cool slightly. Place nuts in a tea
towel and rub to remove skins. In a food processor, process nuts
until finely ground.

In a small dish, combine nuts, breadcrumbs and parsley.

Rub lamb racks with salt and pepper. Heat oil in large skillet over
medium high. Sear racks on all sides, about 5 minutes in total.
Transfer to board and let cool a few minutes.

In a small bowl, combine mustard and honey; slather this on fat
side of racks. With hands, press nut mixture into mustard mixture.

Place lamb on a rack, crusted side up, over a roasting pan. Roast
15 to 20 minutes, until crust is golden and meat is cooked. Internal
temperature should read between 130 F for rare and 140 F for medium.
Let rest 5 minutes before carving racks into chops.


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