Instructions: Preheat oven to 400 F. Place hazelnuts on a baking sheet; bake 8 minutes.

Remove from oven; let cool slightly. Place nuts in a tea towel and rub to remove skins. In a food processor, process nuts until finely ground.

In a small dish, combine nuts, breadcrumbs and parsley.

Rub lamb racks with salt and pepper. Heat oil in large skillet over medium high. Sear racks on all sides, about 5 minutes in total. Transfer to board and let cool a few minutes.

In a small bowl, combine mustard and honey; slather this on fat side of racks. With hands, press nut mixture into mustard mixture.

Place lamb on a rack, crusted side up, over a roasting pan. Roast 15 to 20 minutes, until crust is golden and meat is cooked. Internal temperature should read between 130 F for rare and 140 F for medium. Let rest 5 minutes before carving racks into chops.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.