Directions:
- Preheat oven to 425F degrees.
- Combine hazelnuts, breadcrumbs and rosemary in large bowl.
- Arrange lamb racks meat side up in single layer on heavy large baking sheet.
- Brush each rack with 1 Tbsp dijonnaise.
- Season lamb wih salt and pepper.
- Press 2/3 cup breadcrumb mixture onto each.
- Drizzle each lamb rack with 1 Tbsp honey.
- Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
- Let lamb stand 10 minutes.
- Cut between each rib to separate into chops.
- (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.63 Kcal (639 kJ) | ||
| Calories from fat | 83.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Sodium | 135.93mg | 6% | |
| Potassium | 113.66mg | 2% | |
| Total Carbs | 15.02g | 5% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 260.05 Kcal (1089 kJ) | ||
| Calories from fat | 141.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.76g | 14% | |
|---|---|---|---|
| Sodium | 231.6mg | 6% | |
| Potassium | 193.66mg | 2% | |
| Total Carbs | 25.59g | 5% | |
| Sugars | 12.99g | 30% | |
| Dietary Fiber | 3.86g | 9% | |
| Protein | 4.79g | 6% | |
| Vitamin C | 2.9mg | 3% | |
| Iron | 2.3mg | 8% | |
| Calcium | 72.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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