Ingredients
3/4 cup ground walnuts or hazelnuts
1/3 cup dry breadcrumbs
1 Tablespoon dried rosemary, minced
1 Tablespoon Dijon mustard
3 Tablespoons GOLDEN BLOSSOM HONEY
2 racks of lamb (have butcher partially cut through bones for easy serving)
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 425°.
Combine first three ingredients in a bowl. In another bowl, mix together mustard and honey.
Line a baking pan with aluminum foil. Place racks of lamb in pan, brush with honey mustard. Sprinkle with salt and pepper.
Press nut mixture on top of lamb. Drizzle with an additional tablespoon of honey.
Roast for about 30 minutes until medium rare. Remove lamb from oven. Let stand 10 minutes.
Separate chops. Serve.
Serves: 4
Combine first three ingredients in a bowl. In another bowl, mix together mustard and honey.
Line a baking pan with aluminum foil. Place racks of lamb in pan, brush with honey mustard. Sprinkle with salt and pepper.
Press nut mixture on top of lamb. Drizzle with an additional tablespoon of honey.
Roast for about 30 minutes until medium rare. Remove lamb from oven. Let stand 10 minutes.
Separate chops. Serve.
Serves: 4
