Rack of Lamb with Cheddar Hazelnut Crust

Rack of Lamb with Cheddar Hazelnut Crust
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 2

    racks of lamb

  • Salt and freshly ground pepper

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    fine, dry breadcrumbs

  • 1/2 cup
    (125 mL)

    finely ground hazelnuts

  • 1/2 cup
    (125 mL)

    cheddar

  • 2

    fresh lavender or thyme, crushed

  • 1 Tbsp.
    (15 mL)

    butter

Preparation

Preheat oven to 350°F (180°C).

Sprinkle lamb with salt and pepper to taste.

In a bowl, mix together Dijon mustard, breadcrumbs, nuts, cheese and lavender. Pat cheese mixture all over meat, pressing well to form a crust.

In an ovenproof frying pan, melt butter over high heat and sear lamb on crust side for 40 seconds. Turn racks over and roast in oven for about 13 minutes. Remove from oven and let rest for 5 minutes before serving.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007