Makes 8 servings
Preparation time: 15 minutes
Cook time: 28 to 38 minutes
2 Lamb 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 towels and season with salt and pepper. In a 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 with ground hazelnuts.
Place racks meat-side up in shallow roasting pan. Roast at 375 degrees F for 28 to 38 minutes, or to desired degree of doneness. Remove from oven, cover, and let stand for 10 minutes.
Slice and serve.