CLASSIC RACK OF LAMB WITH ROASTED

HAZELNUT AND PANKO BREADCRUMB CRUST

1-rack of lamb, Frenched

Extra virgin olive oil for sautéing-truffle oil to finish (optional)

2 teaspoons kosher salt

2-teaspoons fresh ground black pepper

2-teaspoons dried rosemary

2-teaspoons herbs de provence

1/2-cup Dijon mustard

1-cup plain panko breadcrumbs

1-cup hazelnuts roasted, chopped fine

 

Pre-heat the oven to 400 degrees. Take the lamb out of frig and add a little oil to coat, sprinkle with salt, pepper and herbs and let sit at room temperature for 30 minutes. In a sauté pan add some Evo over medium high heat and sear the lamb until well browned on all sides. Take lamb out of the pan and let sit until cool enough to handle. Spread the Dijon mustard on the lamb. Combine the panko breadcrumbs and chopped hazelnuts in a large dish. Press the lamb in the breadcrumbs to coat both sides. Place the lamb on a sheet pan lined with parchment paper and bake for 15 to 20 minutes or until you reach an internal temperature of 125 degrees for medium rare. Let the lamb rest 10 minutes before slicing. Drizzle with a little truffle oil or a good quality olive oil