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    You are in: Home / Australian / Rack of Lamb with Toasted Hazelnut Butter Recipe
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    Rack of Lamb with Toasted Hazelnut Butter

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    • on November 12, 2009

      This has got to be the best rack of lamb recipe ever. I can't describe the combination of flavors from the mustard, hazelnut, chili flakes and butter other than to say wonderful. I smeared the rack with the mustard and put it in the fridge uncovered for 2 hours. Roasted according to instructions. I like my lamb pink-this was great for me but it was quite pink so if you want it just pink add 5 minutes, just keep checking you internal temperature. After separating the chops placing the medallion of hazelnut butter on them I slipped them under the broiler for just a minutes to start the butter melting. Thank-you Toolie this is a very special recipe. 11 Nove 2009 Made again and enjoyed as much as last time. I managed to get Australian lamb and next to Salt Spring Island lamb it is my favorite.

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    Nutritional Facts for Rack of Lamb with Toasted Hazelnut Butter

    Serving Size: 1 (30 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 203.2
    Calories from Fat 188
    Total Fat 20.8 g
    Saturated Fat 7.2 g
    Cholesterol 27.0 mg
    Sodium 595.3 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 1.9 g
    Sugars 0.8 g
    Protein 3.0 g

    The following items or measurements are not included:

    lamb racks

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