Rack of Lamb

You will be surprised how easy it is to prepare this elegant rack of lamb; perfect for Easter Sunday.


3/4 cup ground walnuts or hazelnuts

1/3 cup dry breadcrumbs

1 Tablespoon dried rosemary, minced

1 Tablespoon Dijon mustard


2 racks of lamb (have butcher partially cut through bones for easy serving)

salt and pepper to taste

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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