Hazelnut Crusted Rack of Lamb

Recipe by ‘Homemade” from americanlamb.com

Both parchment paper & foil are useful to have on hand for this recipe

Use a meat thermometer! This is the most helpful way to gauge doneness.

For the lamb

1 rack of lamb

2 Tbsp honey

1 Tbsp Dijon mustard

2 Tbsp olive oil

2 cloves garlic, minced

1 Tbsp fresh rosemary, chopped

2 tsp flaky salt, divided

½ cup untoasted hazelnuts, chopped or run through food processor

¼ cup grated parmesan

½ tsp ground black pepper

Preheat the oven to 425 F.

Pat the rack of lamb dry & rub with olive oil on both sides.

Make the honey rub: in a small bowl, combine the honey, Dijon mustard, minced garlic, rosemary & 1 teaspoon salt. Mix well until it is a thick paste. Rub entirety of mixture over the meat side of the rack. Make sure it’s fully coated for the hazelnut crust to stick well.

Make the hazelnut crust: In another bowl, mix together the other teaspoon of salt, chopped hazelnuts, parmesan & black pepper. Press mixture onto the honey-coated lamb.

Transfer the lamb to a roasting rack or a baking sheet (lined with parchment is great, but not necessary). Roast the lamb on the middle rack of the oven for 20 minutes. Carefully flip over and roast on the other side for 15 minutes for medium-rare chops.

Tent the lamb with foil if the hazelnut crust starts to burn.

Remove the lamb when a thermometer inserted into the meaty portion reads 135 F for medium rare; let rest until the final temperature is 145 F.

Let rest 5-10 minutes before slicing in to chops.