Hazelnut Crusted Racks of American Lamb
Hazelnut Crusted Racks of American Lamb
Hazelnut Crusted Racks of American Lamb

Hazelnut Crusted Racks of American Lamb

  

June 23, 2020

This rack of American Lamb with a cranberry sauce by Adventures in Cooking is an elevated yet quick and easy lamb dish for even the fanciest of occasions. Lamb and cranberries are a classic pairing that this recipe brightens with fresh orange juice and zest!

Ingredients

Hazelnut Racks of Lamb

2 8 rib frenched racks of American Lamb

3/4 tsp salt

1/4 tsp fresh ground black pepper

1 cup crushed hazelnuts

1 tsp dried rosemary

1 tsp dried oregano

3 tsp extra virgin olive oil

1/2 lb shallots; peeled and cut in half

Cranberry Sauce

20 oz. cranberries; fresh or frozen

2 tbsp finely grated orange zest

1/4 cup water

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp cloves

1/2 cup freshly squeezed orange juice

Directions

Hazelnut Racks of Lamb

1The night before cooking, rub the racks of lamb with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate overnight.

2Preheat the oven to 450 degrees Fahrenheit. In a large shallow dish, small bowl, combine the crushed hazelnuts, rosemary, and oregano. Rub the racks of lamb with 2 teaspoons of the olive oil to coat, then dredge in the hazelnut mixture and pack it onto the exposed surface of the lamb to help it stick. Place the racks of lamb with the ribs interwoven facing up on a small roasting pan.

3In a small bowl, toss the shallots with 1 teaspoon olive oil and a pinch of salt until coated, then place in the pan around the lamb.

4Place the pan in the oven and roast for 8 minutes, then reduce the temperature to 325 degrees F and continue roasting until the internal temperature of the meat reaches 140 degrees F.

5Remove from the oven and allow it to rest for 10 minutes before carving and serving with the cranberry sauce.

Cranberry Sauce

1Bring all ingredients except the orange juice to a boil in small saucepan over medium high heat. Reduce heat to medium low and continue to simmer until cranberries burst and sauce thickens, about 10 to 15 minutes, stirring every 5 minutes. Remove from heat and stir in orange juice and set aside.

Hazelnut Crusted Racks of American Lamb

Recipe and photographs courtesy of The American Lamb Board and Adventures in Cooking. 

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