Prep Time
20 MIN
Cook Time
30 MIN
Total Time
50 MIn
Servings
4
Ingredients
For the Honey Hazelnut Rack of Lamb:
● 1 rack of American lamb (8 ribs), trimmed
● 2 tablespoons honey
● 1 tablespoon Dijon mustard
● 2 tablespoons olive oil
● 2 cloves garlic, minced
● 1 tablespoon fresh rosemary, finely chopped
● 2 teaspoons kosher salt, divided
● 1/2 cup untoasted hazelnuts, chopped into small pieces (you can do this using a food processor)
● 1/4 cup grated parmesan cheese
● 1/2 teaspoon freshly ground black pepper
For the Dijon Greens:
● 2 tablespoons Dijon mustard
● 2 tablespoons white wine vinegar (or white wine vinegar)
● 1 tablespoon honey
● 1/4 cup extra virgin olive oil
● Salt and freshly ground black pepper, to taste
● 2 cups spring mix greens
● 2 cups arugula
● 1 cup soft herbs such as parsley, chives, and dill
● 1/4 cup crumbled goat cheese
Directions
1. Preheat the oven: Set your oven to 425°F.
2. Prepare the American lamb: Pat the rack of lamb dry with paper towels. If the lamb is frenched (bones exposed), you can trim off any excess fat or silver skin. Rub the lamb with olive oil to coat all sides.
3. Make the honey rub: In a small bowl, combine the honey, Dijon mustard, minced garlic, and chopped rosemary, and 1 teaspoon salt. Mix well until it forms a smooth paste.
4. Apply the rub: Rub the honey mixture evenly over the meat side of the rack of lamb. Make sure it’s fully coated for the crust to adhere well.
5. Make the hazelnut crust: In another bowl, mix together the other teaspoon of salt, the chopped hazelnuts, parmesan, and pepper. Press this nut mixture onto the honey-coated lamb, ensuring it sticks well to the meat.
6. Roast the lamb: Transfer the lamb to a roasting rack or baking sheet. Roast the lamb on the middle rack in the oven for 20 minutes before carefully flipping the rack over and roasting for an additional 15 minutes more, for medium rare. Tent the lamb with foil if the nuts start to burn. Remove the lamb when the thermometer hits 135ºF then let it rest until the final temperature is 145ºF for a perfect medium rare.
7. Rest the lamb: Let the lamb rest for 5-10 minutes before slicing to allow the juices to redistribute.
8. Make the Salad:
Whisk together Dijon mustard, vinegar, honey, olive oil, salt, and pepper until smooth. Toss the dressing with mixed greens and herbs and adjust seasoning to taste, top with the goat cheese. Serve immediately.
9. Serve:
Slice between the ribs to separate the rack into chops, and serve with the dijon greens, or other sides of your choice.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
I’ve looked for yours for your recipe of hazelnut honey Dijon lamb. It used to be served at one of my favorite restaurants in California and unfortunately the owner and chef died and I never got the recipe. I have all kinds of lamb chops in my freezer. Do you think I could do this with lamb chops?
Hey there!
You absolutely could make this with lamb chops!
Hope it turns out amazing!