Best 5 Rack Of Lamb With A Honey Hazelnut Crust Recipes

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Are you craving a succulent and flavorful dish that will impress your friends and family? Look no further than the delectable rack of lamb with a honey hazelnut crust. This exquisite dish combines the richness of lamb with the sweet and crunchy notes of honey and hazelnuts, creating a symphony of flavors that will tantalize your taste buds. The tender lamb is roasted to perfection, while the honey hazelnut crust adds a delightful crunch and a touch of sweetness that perfectly balances the savory lamb. Get ready to embark on a culinary journey as we uncover the best recipe for this mouthwatering dish, ensuring a memorable and satisfying meal that will leave you and your loved ones wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

RACK OF LAMB WITH A HONEY-HAZELNUT CRUST



Rack of Lamb With a Honey-Hazelnut Crust image

Make and share this Rack of Lamb With a Honey-Hazelnut Crust recipe from Food.com.

Provided by Evie3234

Categories     Lamb/Sheep

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup ground hazelnuts
1 cup fresh breadcrumb
3 tablespoons fresh rosemary, chopped fine (or 1 tsp dried)
3 racks of lamb, trimmed (8 ribs each)
3 tablespoons Dijonnaise mustard
3 tablespoons honey
salt and pepper

Steps:

  • Preheat oven to 425F degrees.
  • Combine hazelnuts, breadcrumbs and rosemary in large bowl.
  • Arrange lamb racks meat side up in single layer on heavy large baking sheet.
  • Brush each rack with 1 Tbsp dijonnaise.
  • Season lamb wih salt and pepper.
  • Press 2/3 cup breadcrumb mixture onto each.
  • Drizzle each lamb rack with 1 Tbsp honey.
  • Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
  • Let lamb stand 10 minutes.
  • Cut between each rib to separate into chops.
  • (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

CRUSTED FRESH HERBED RACK OF LAMB WITH POTATO LEEK GRATIN AND ROASTED GARLIC SAUCE



Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

4 baking potatoes, like russets
4 small leeks, white part only
1 tablespoon unsalted butter, room temperature
1 tablespoon chopped garlic
1/2 quart heavy cream
Salt
White pepper
Nutmeg
2 racks of lamb, fat cap removed, frenched
3 tablespoons olive oil
1 cup Dijon mustard
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves, plus 1 tablespoon
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh chervil leaves
1 tablespoon chopped fresh parsley leaves
20 cloves garlic, peeled
1 cup dry white wine
2 cups lamb stock or veal stock
1 tablespoon butter

Steps:

  • For the Gratin: Preheat the oven to 350 degrees F.
  • Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
  • For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
  • Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.
  • Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
  • To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.

HAZELNUT-CRUSTED RACKS OF LAMB WITH TOMATO-OLIVE RAGOûT



Hazelnut-Crusted Racks of Lamb with Tomato-Olive Ragoût image

Categories     Food Processor     Lamb     Mustard     Olive     Tomato     Marinate     Roast     Easter     Basil     Fennel     Hazelnut     Bon Appétit

Yield Serves 4

Number Of Ingredients 21

For preparing lamb
1 cup plus 3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped garlic
2 1/3-to 1 1/2-pound racks of lamb, trimmed, Frenched
5 ounces egg bread, crusts trimmed, torn into pieces
1/2 cup chopped fresh parsley
1/4 cup hazelnuts, toasted, husked
1 large shallot
For tomato-olive ragout
1 tablespoon olive oil
16 3/4-inch-diameter pearl onions, blanched 30 seconds, peeled
1 tablespoon chopped garlic
1/2 teaspoon dried crushed red pepper
2 cups chopped fresh fennel bulb (about 1 large)
1 28-ounce can Italian-style tomatoes
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
For final preparation
3 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1 tablespoon butter

Steps:

  • Prepare lamb:
  • Mix 1 cup oil, rosemary and garlic in 13 x 9 x 2-inch glass baking dish. Sprinkle lamb with salt and pepper. Add to marinade; turn to coat on all sides. Cover and chill overnight, turning occasionally.
  • Grind bread in processor until small crumbs form. Combine 2 cups crumbs (reserve and remaining crumbs for another use), parsley, nuts and shallots in processor. Process until nuts are finely ground. Gradually add 2 tablespoons oil; process until crumbs begin to stick together. Transfer to bowl. Season with salt and pepper. Add 1 tablespoon oil toss gently to coat. (Coating can made 1 day ahead. Cover, chill.)
  • Make tomato-olive ragout:
  • Heat olive oil in heavy large skillet over medium-low heat. Add onions, garlic and dried red pepper. Sauté 5 minutes. Add fennel and sauté until translucent, about 3 minutes. Add tomatoes with their juices and olives. Increase heat and bring to gentle boil. Cook until onions are tender and juices thicken, stirring occasionally and breaking up tomatoes with spoon, about 18 minutes. (Can be prepared 1 day ahead. Cover, chill. Rewarm over medium heat before continuing.)
  • Final preparation:
  • Preheat oven to 400°F. Heat heavy large skillet over high heat. Remove lamb from marinade. Add lamb to skillet with some marinade still coating lamb. Cook until brown, about 4 minutes per side. (If necessary, brown 1 rack at a time.) Using tongs, transfer lamb to baking sheet; cool 15 minutes. Spread 1 1/2 tablespoons mustard over rounded side of each rack; firmly press half of breadcrumb coating into mustard on each rack.
  • Roast lamb until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 25 minutes. Let lamb rest 15 minutes.
  • Meanwhile, mix basil and butter into warm ragout; stir until butter melts. Season to taste with salt and pepper.
  • Transfer lamb to cutting board. Cut lamb between bones into individual chops. Divide chops among 4 plates. Spoon ragout alongside chops and serve.

CRUSTED RACK OF LAMB



Crusted Rack of Lamb image

I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 sprigs rosemary, finely chopped
2 sprigs sage, finely chopped
2 sprigs mint, finely chopped
2 cups stale breadcrumbs
1 lemon, zest of
1 tablespoon Dijon mustard
1 tablespoon runny honey
2 racks of lamb, french trimmed and most of the fat removed
olive oil

Steps:

  • Heat oven to 200*C/fan 180*C.
  • Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
  • On a separate plate, mix together the mustard and honey.
  • Place the racks of lamb in the mustard and honey, moving them around so they’re well covered, then roll in the herby breadcrumbs.
  • Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
  • Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.

Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9

HONEY-GLAZED RACK OF LAMB



Honey-Glazed Rack of Lamb image

Categories     Lamb     Vegetable     Roast     Valentine's Day     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

For sauce
3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low-salt chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all purpose flour
For lamb
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 1 1/4-pound trimmed racks of lamb

Steps:

  • Make red wine sauce:
  • Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
  • Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
  • Make lamb:
  • Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
  • Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.

Tips:

  • For a more intense flavor, use a darker honey, such as buckwheat honey or manuka honey.
  • If you don't have hazelnuts, you can substitute another type of nut, such as walnuts or pecans.
  • To make the crust even more flavorful, add a teaspoon of ground cinnamon or nutmeg.
  • If you don't have a food processor, you can chop the hazelnuts and rosemary by hand.
  • Be sure to cook the lamb to the desired doneness. A meat thermometer is the best way to ensure that the lamb is cooked perfectly.

Conclusion:

Rack of lamb with a honey-hazelnut crust is a delicious and elegant dish that is perfect for a special occasion. The sweet and savory flavors of the crust complement the lamb perfectly, and the rosemary adds a touch of freshness. This dish is sure to impress your guests.

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