8 SERVINGS 15 MINUTE PREP TIME 28 to 38 MINUTE COOK TIME
2 Hazelnut Crusted Rack of Cedar Springs or Shepherd’s Pride racks, frenched
Salt and pepper to taste
1 tablespoon olive oil
1/3 cup hazelnuts, toasted and skins rubbed off in cloth
2 tablespoons Dijon-style mustard
2 cloves garlic, finely chopped
1 tablespoon each chopped fresh rosemary and chopped fresh mint
Pat racks dry with paper towel and season with salt and pepper. In large skillet, heat oil over high heat. Brown meat side of each rack until golden brown; set aside.
In food processor, finely grind nuts; set aside.
In small bowl, combine mustard, garlic, rosemary and mint. Spread mustard mixture over meat side of racks. Sprinkle on ground hazelnuts.
Place racks meat side up in shallow roasting pan. Roast at 375ºF for 28 to 38 minutes or to desired degree of doneness. Remove from oven, cover, and let stand for 10 minutes.
Slice and serve.
Nutrition per serving: 667 calories, 38 g protein, 2 g carbohydrate, 56 g total fat
(76% calories from fat), 165 mg cholesterol, 1 g fiber, 510 mg sodium, 12 mg niacin,
0.23 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 6 mg zinc.
Recipe and image provided by the American Lamb Board