Rack Of Lamb With A Honey-Hazelnut Crust

• 1 cup ground hazelnuts
• 1 cup fresh breadcrumb
• 3 tablespoons fresh rosemary, chopped fine (or 1 tsp dried)
• 3 racks of lamb, trimmed (8 ribs each)
• 3 tablespoons Dijonnaise mustard
• 3 tablespoons honey
• salt and pepper

1. Preheat oven to 425F degrees.
2. Combine hazelnuts, breadcrumbs and rosemary in large bowl.
3. Arrange lamb racks meat side up in single layer on heavy large baking sheet.
4. Brush each rack with 1 Tbsp dijonnaise.
5. Season lamb wih salt and pepper.
6. Press 2/3 cup breadcrumb mixture onto each.
7. Drizzle each lamb rack with 1 Tbsp honey.
8. Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
9. Let lamb stand 10 minutes.
10. Cut between each rib to separate into chops.
11. (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

ground hazelnuts, fresh breadcrumb, fresh rosemary, lamb, dijonnaise mustard, honey, salt

Taken from www.food.com/recipe/rack-of-lamb-with-a-honey-hazelnut-crust-15303 (may not work)