INGREDIENTS:6lamb racks, frenched, approx. 1 lb. each
Salt and pepper to taste
6 oz.olive oil
6 oz.Dijon mustard
3 oz.fresh bread crumbs
6 oz. hazelnuts*, chopped fine
3 oz.molasses
DIRECTIONS:1. Season the lamb racks with salt and pepper and brown well in the olive oil.
2. Spread the mustard over the surface of the meat.
3. Combine the bread crumbs, hazelnuts and molasses and press this mixture onto the meat to form a crust. At this point the crusted lamb can be covered and refrigerated for up to four hours before roasting.
4. Roast the racks at 375°F (190°C) until medium rare, approx. 20 minutes.
5. Allow the racks to rest 5-10 minutes. Carve into chops and serve.NUTRITIONAL INFORMATION:Calories 655 (472.8% from fat); Fat 52.5g; Protein 31 g; Carbohydrates 13.1g; Sodium 606mg; Cholesterol 126mg; Fiber 0.7gSERVINGS:12 servingsFrom:Adapted from, On Cooking: A Textbook of Culinary Fundamentals
