Rack of Lamb Herb

Ingredients

1/4 cup each fresh thyme, oregano, rosemary and parsley

3/4 cup hazelnuts, toasted, finely chopped

4 (eight-rib) racks of lamb, bones Frenched (meat scraped and removed between rib bones)

Salt and pepper, to taste

2 tablespoons extra virgin olive oil

2 tablespoons Dijon mustard 

Directions 

Preheat oven to 375 degrees F.

Finely chop the thyme, oregano, rosemary and parsley herbs, place in a bowl and set aside. In another bowl place toasted chopped hazelnuts.

Heat an ovenproof skillet over high heat adding olive oil. Season lamb racks with salt and pepper and quickly sear for 1 minute per side or until golden brown then place skillet in oven. Roast for 15 minutes. Remove from oven and coat the meat generously with Dijon mustard, the chopped herbs and hazelnuts pressing to adhere.

Roast rack of lamb for 4 to 6 minutes to finish cooking and to form a crust. Remove from oven and allow to rest for 5 minutes before carving.

Slice rack of lamb between the bones; serve 2 to 3 chops per person depending on the size. If desired, tie a blanched chive or green onion stem around the Frenched bones for a beautiful presentation.