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Ingredientes
- 1/4 c. Unblanched hazelnuts
- 2 Tbsp. Breadcrumbs
- 2 Tbsp. Finely minced parsley
- 2 x Frenched lamb racks (about
- 1 1/4 lb ), defrosted if frzn Salt and pepper
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Each Dijon mustard and honey
Direcciones
- Preheat oven to 400 F. Place hazelnuts on a baking sheet; bake 8 min.
- Remove from oven; let cold slightly. Place nuts in a tea towel and rub to remove skins. In a food processor, process nuts till finely grnd.
- In a small dish, combine nuts, breadcrumbs and parsley.
- Rub lamb racks with salt and pepper. Heat oil in large skillet over medium high. Sear racks on all sides, about 5 min in total. Transfer to board and let cold a few min.
- In a small bowl, combine mustard and honey; slather this on fat side of racks. With hands, press nut mix into mustard mix.
- Place lamb on a rack, crusted side up, over a roasting pan. Roast 15 to 20 min, till crust is golden brown and meat is cooked. Internal temperature should read between 130 F for rare and 140 F for medium. Let rest 5 min before carving racks into chops.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 33 | 53% |
| Total Fat 3.72g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 25mg | 1% |
| Total Carbs 7.07g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.57g | 3% |
| Protein 0.68g | 1% |
