A Hazelnut-Crusted Rack of Lamb is one of the simplest cuts of meat to cook. A few flavorful additions and some time in the oven is all is takes.
- 2 racks of lamb
- 1 tablespoon olive oil
- 1 pinch each kosher salt & black pepper
- 2 clove garlic cloves, peeled and minced
- 1 meyer lemon, zest only
- 2 tablespoon dijon mustard
- 1 cup parsley leaves, chopped
- 1 cup hazelnuts, toasted and crushed
- ¼ cup fresh breadcrumbs
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.
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. 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.