• 1 cup hazelnut meal (use crushed roasted nuts for more flavour)
• 1 cup fresh breadcrumb
• 3 tablespoons fresh rosemary, chopped fine (or 1 tsp dried)
• 3 racks of lamb , trimmed (8 ribs each)
• 3 tablespoons Dijonnaise mustard
• 3 tablespoons honey
• salt and pepper

Directions

1. Preheat oven to 180 degrees.
2. Combine hazelnuts, breadcrumbs and rosemary in large bowl.
3. Arrange lamb racks meat side up in single layer on heavy large baking sheet.
4. Brush each rack with 1 Tbsp dijonnaise.
5. Season lamb wih salt and pepper.
6. Press 2/3 cup breadcrumb/hazelnut mixture onto each.
7. Drizzle each lamb rack with 1 Tbsp honey.
8. Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 40 minutes. For medium lamb cook for about 1 hours .