1 Review

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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Bergy November 12, 2009
Rack of Lamb with Toasted Hazelnut Butter