RACK OF LAMB WITH HONEY HAZELNUT CRUST

RACK OF LAMB WITH HONEY HAZELNUT CRUST

SERVES 6 1 cup, hazelnuts - toasted, peeled & coarsely ground 1 cup, fresh white breadcrumbs 3 tablespoons, fresh rosemary - minced 3 racks lamb - fat & membrane trimmed if necessary 3 tablespoons, honey-Dijon mustard salt & freshly ground pepper 3 tablespoons, honey

Preheat the oven to 425 degrees. Combine the hazelnuts, breadcrumbs and rosemary in a large bowl. Arrange the lamb meat side up on a baking sheet. Brush each rack with the mustard, season with salt and pepper and press the hazelnut mixture onto the top of the lamb. Drizzle with the honey. Roast until the internal temperature of the thickest portion of the lamb reaches 130 degrees (approximately 20-25 minutes). Remove from the oven and allow the lamb to rest for 10 minutes before slicing. [Note: This recipe results in medium-rare cooked lamb. You may wish to cook the lamb until slightly less rare - medium rare (just pink) would read about 140 degrees when tested with an instant-read thermometer. Allow to rest as directed before carving.]

Herb-Roasted Lamb

Herb-Roasted Lamb

Ingredients

• 12 large unpeeled garlic cloves, divided
• 1 tablespoon chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 (6-pound) boneless leg of lamb, trimmed and tied
• 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
• 2 tablespoons good olive oil

Directions

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.