About this recipe:Rack of lamb is already delicious and impressive, but this hazelnut and thyme crust takes it to another level! I love the nutty flavour the hazelnuts impart, and the fragrance of the thyme. You could also try sage instead of or in addition to thyme. Enjoy!
Preheat oven to 200 C / Gas 6. Line a baking tray or roasting tin with aluminium foil. Generously season each rack of lamb with herbs, 1 teaspoon salt and black pepper.
Heat 1 tablespoon oil in a large frying pan over high heat. Place lamb in frying pan when the oil is very hot. Brown well on all sides, about 5 to 8 minutes in total. Remove from heat and immediately transfer lamb to prepared tin.
Combine nuts, breadcrumbs, thyme, butter and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat hazelnut mixture on top of mustard.
Roast in the preheated oven until the crust is golden and lamb is still pink in the centre, 20 to 25 minutes. Remove from oven, transfer to a plate and let rest 10 minutes before slicing.
Start out with your lamb at or near room temperature, never straight out of the fridge. Allowing the lamb to come to room temperature ensures that it cooks more evenly throughout.