HAZELNUT CRUSTED RACK OF LAMB WITH CHERRY WINE SAUCE

 

  • Cooking Time: 45
  • Servings: 8
  • Preparation Time: 8

Ingredients

  • 1/4 cp. coursely ground dijon mustard
  • 2 (8 rib) lamb rib roast (2 1/2 to 3 lbs. each, trimmed)
  • 1/4 cp. fine dry breadcrumbs (use commercial)
  • 1/2 cp. finely chopped hazelnuts
  • 1/4 cp. finely chopped fresh parsley
  • 1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt
  • Cherry Wine Sauce
  • Garnish: Fresh Sprigs of thyme

Directions

  • Spread mustard over lamb rib roast.
  • Combine breadcrumbs and next 5 ingredients: pat over roast.
  • Place roast in lightly greased roasting pan, fat side out and ribs crisscrossed.
  • Insert meat thermometer into thickest part of lamb, making sure it does not touch bone.
  • Roast at 400 degrees for 10 minutes.
  • Remove from oven.
  • Cool slightly.
  • Cover exposed bones with strips of aluminum foil to prevent excessive browning.
  • Reduce oven temperature to 375 degrees: roast 35 minutes or until thermometer registers 130 degrees.
  • Serve with Cherry Wine Sauce (recipe follows)

Notes

This is a very elegant, refined, and sumptuous recipe. Crisscrossing the racks makes a superb presentation. This would be wonderful for the Holidays.

Author Credit: Southern Living

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