HAZELNUT-CRUSTED RACK OF LAMB WITH CHERRY-WINE SAUCE

HAZELNUT-CRUSTED RACK OF LAMB WITH CHERRY-WINE SAUCE image

Categories Lamb

Yield 4 people

Number Of Ingredients 18

1/4 cup coarse-grained Dijon mustard
2 French cut lamb rib roast
1/4 cup dry breadcrumbs
1/2 cup finely chopped hazelnuts
1/4 cup finely chopped parsley
1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
1/2 tsp. freshly ground pepper
1/4 tsp. salt
Cherry Wine Sauce:
2/3 cup dry red wine
1/3 cup beef broth
3 Tbsp. honey
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. dry mustard
2 tsp. cornstarch
2 Tbsp. balsamic vinegar
1 can pitted dark cherries (16 oz.)

Steps:

Spread mustard over lamb roasts. Combine breadcrumbs and next 5 ingredients and pat over roasts. Place lamb in a 400 degree oven for 10 minutes. Remove lamb and let cool slightly. Cover exposed bones with aluminum foil and return lamb to a 375 degree oven for 35 minutes or until a meat thermometer inserted in the lamb (not touching the bone) indicates 150 degrees. Serve with Cherry Wine Sauce. Cherry Wine Sauce: Combine first 6 ingredients in a heavy saucepan and bring to a boil. Boil for 5 minutes. Combine cornstarch and vinegar and add to wine mixture. Bring to a boil and boil for one minute. Stir in cherries.