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.
Ingredients
- 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
Directions
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.
Those potatoes look amazing!
I made this today after stumbling across the recipe. I was blown away by the blend of flavors. This went well with roasted pheasant, and other rich flavors introduced. The only thing I would change is the amount of reserved liquid, perhaps half a cup to one cup cream. Otherwise, divine in all aspects. Thanks!
… I changed it. GREG
Happy Thanksgiving!!!!!!!!
Potatoes are a definite comfort food for me. This recipes sounds and looks amazing.
I would much prefer this gratin on T‑Day to mashed potatoes! Two textures are much better than one where potatoes are concerned!
I love everything about this dish, even though I have never tried sprinkling mustard seeds on top of a potato dish:)
I enjoyed reading your potato posts — you have given me a lot of inspiration!
Have a great Thanksgiving!
Hugs!
Scalloped potatoes always makes me think of my mom because it was one of my childhood treasures when she made it. Tender, creamy and yummy.
It is smart of you to serve it in that hot handled casserole dish. Because if I was there I’d be tempted to grab the entire dish and run off with it if those handes weren’t burning hot 😉