1/4 cup honey 1 cup hazelnuts -- ground 1 cup white bread crumbs -- fresh 3 tablespoons fresh rosemary -- minced 4 1/2 pounds lamb racks -- frenched 3 tablespoons dijon mustard 3 tablespoons honey salt and pepper as needed
Preparation
Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs, and minced rosemary in a large bowl. In a separate bowl, combine the honey and dijon mustard. Arrange the lamb racks meat side up in a single layer on sheet pans that have been sprayed. Season lamb with salt and pepper. Brush each rack with 1 tablespoon of the honey-dijon mustard mixture. Press 2/3 cup breadcrumb mixture onto each rack. Cover each lamb rack with 1 tablespoon honey. Roast until meat thermometer registers 125 degrees. Lamb racks must sit for at least 15 minutes before carving. Cut between each rib to separate into chops.
