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.molassesDIRECTIONS: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 ...

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