Wineshark Home Cooking - Herb & Hazelnut Crusted Lamb Rack 香草榛子烤羊架

Ingredients (for 4):

• Lamb rack - 8 pieces
• Beef stock - 45ml
• Red wine - 15ml
• Salt - 3g
• Black pepper finely - 3g
• Dijon mustard - 3 tsp
• Hazelnuts - 3 tbsp
• Breadcrumbs - 3 tbsp
• Garlic - 3 tsp
• Parsley - 3tsp
• Mint leaves - 3 tsp
• Parmesan cheese - 3 tsp

Procedures:

1. Use the knife to scrap on the fatty side of the lamb rack. Then season with salt and black pepper finely.

2. Add a tbsp of oil to the frying pan, then turn to high heat and then sear on the fatty side of the lamb rack for 2 minutes.

3. Put the lamb rack on the baking tray, with the fatty side facing up. Pre-heat the oven to 200 degrees Celsius. Place the lamb rack into oven to grill for 8 minutes.

4. Mix the grounded hazelnuts, breadcrumbs, finely chopped garlic, parsley, chopped mint leaves and grated Parmesan cheese.

5. Remove the lamb rack from the oven, then brush on the surface with Dijon mustard.

6. Coat the lamb rack with the mix. 

7. Put the lamb rack back into oven and continue to grill for another 3 minutes. Then take it out and let it rest.

8. Pour beef stock and red wine into the baking tray and scrap the residues. Then transfer those to a saucepan to heat for 5 minutes to condense. Use a sieve to extract the sauce.

9. Cut the lamb rack and serve with the sauce.