Instructions: Place lamb meat side up on rack of
roasting pan.

In blender or food processor, combine
bread crumbs, hazelnuts, garlic, 2
tablespoons of the butter, rosemary and thyme. Process until nuts are
finely ground and mixture starts to
hold together. Pat firmly onto lamb.

Roast in 350-degree oven for 25 min-
utes. Dab with remaining butter and roast for about 15 minutes longer, or
until meat thermometer registers 140
degrees for rare or 160 degrees for
medium.

Let stand for a few minutes before car-
ving, then carve carefully between ribs.

(Topping may separate from meat; sprin-
kle over each serving.) Garnish with mint sprigs.

*Toast on baking sheet in 350-degree oven for about 10 minutes or until skins loosen.

Rub in tea towel to remove skins. Let cool.

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