Elegant rack of lamb is is rich, tender and coated in toasted hazelnuts for a crunchy crust and fresh orange zest to keep it bright-tasting.
By Caitlin Sherwood
These hazelnut crusted lamb ribs aren’t just elegant and rustic; they’re rich, tender and marbled, and good in that way that only meat on the bone can be.
Racks of lamb are particularly good because they are simply stunning. They stand up of their own, casting long shadows on the table and calling for a bite. And since we eat with our eyes, they steal the show in every way possible. Toasted hazelnuts provide a crunchy crust to this rack of lamb, and fresh orange zest keep it bright tasting.
Serve with garlic roasted carrots and rosemary garlic cauliflower mashers, this makes a filling meal perfect for entertaining or just eating on a night in! Head here for the carrot and cauliflower recipes.
- 1 pound rack of lamb
- 3 tablespoons coconut oil, at room temperature
- 1 tablespoon avocado oil
- ¼ cup hazelnuts
- 5 garlic cloves
- zest of 3 oranges
- 1 tablespoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pre heat the oven to 450°F. Remove the silverskin from the lamb (the thin layer of white over the bone side of the meat). Trim off extra fat.
- In a food processor, combine the garlic, hazelnuts, orange zest, salt, pepper, cumin, and avocado oil. Pulse until a course meal forms.
- Use your hands to rub the rack of lamb with the coconut oil. Press the hazelnut mixture onto the meat in an even layer.
- Lay the lamb meat-side down on a cooking pan. Bake for 20-30 minutes, until a meat themometer inserted into the middle reads 145°F for medium-rare, or 170°F for well done.
- Remove the meat from the oven, and allow to rest for 10 minutes before slicing and serving.