Hazelnut Crusted Rack of Lamb
Rack of lamb tends to impress a guest when you set it out on the table. It makes a dramatic entrance when standing at the ready, maybe leaning on a tower of fluffy mashed potatoes or a crisp, cold green salad. Two lamb chops intertwined work wonders for a Valentine’s dinner too.
Whatever side you choose to accompany this lamb with, it will sure make someone very happy. Unless they’re vegetarian! Or……if you’re a “My Big Fat Greek Wedding” fan then you’ll absolutely know that lamb is actually vegetarian.
I make my lamb on the rare side but you can cook it to your preference, of course. Make sure you rest the meat before you cut into it, you want all the juiciness to stay inside.
Hazelnut Crusted Rack of Lamb
Ingredients
- 1 rack of lamb, frenched
- 1/3 cup toasted hazelnuts, skin rubbed off
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped mint
- 3 tablespoons olive oil
- salt & lots of pepper
Directions
- Pre-heat the oven to 375F.
- In a food processor, grind the hazelnuts with the herbs in quick pulses
- Pat dry the lamb, season it well with lots of salt and pepper (I tend to go heavy on the pepper)
- In a small bowl, mix the ground hazelnuts and herbs with 1 tablespoon of olive oil; making a paste.
- Take the rack of lamp and smear the mustard over its surface. Top with the hazelnut paste, patting gently so it coats the lamb well.
- In a sauté pan, heat the remaining olive oil and when shimmering, add the lamb. Sear for about 2-3 min (until it gets a little color). Flip very gently to the other side for another 2 min.
- Place the rack of lamp in the pre-heated oven for about 15-18 min or until a thermometer indicates the desired level of doneness (I like mine rare – 120F – 122F). Take out of the oven and let it rest for about 10 min before slicing off the chops.
- Serve with mashed potatoes or next to a large, green salad.
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.