Rack of Lamb with Toasted Hazelnut Butter
Elevate your next dinner gathering with this elegant Rack of Lamb with Toasted Hazelnut Butter recipe. Featuring perfectly seared, tender lamb racks coated in a luscious blend of toasted hazelnuts, creamy butter, fresh rosemary, and bright lemon zest, this dish is as visually stunning as it is delicious. A quick sear locks in the lamb's natural juices before it's finished in the oven for a golden, caramelized crust. The nutty richness of the hazelnut butter pairs beautifully with the savory lamb, while the fresh parsley and hint of citrus add a burst of freshness. Ready in under an hour, this sophisticated yet approachable recipe is perfect for impressing dinner guests or indulging in a special weeknight meal. Serve alongside roasted vegetables or a crisp salad for a truly gourmet experience. Keywords: rack of lamb recipe, hazelnut butter, gourmet lamb dinner, roasted lamb recipe, elegant dinner ideas.
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Recipe Information
Ingredients
- 2 racks rack of lamb, frenched
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 0.5 cup unsalted butter, room temperature
- 0.33 cup hazelnuts, toasted and finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary, finely chopped
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Trim any excess fat from the racks of lamb and season them evenly with kosher salt and freshly ground black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the racks of lamb for about 2-3 minutes per side, until they are golden brown. Transfer them to the prepared baking sheet.
Combine the unsalted butter, toasted hazelnuts, minced garlic, parsley, lemon zest, and rosemary in a small bowl. Mix well to create the hazelnut butter.
Spread the hazelnut butter evenly over the tops of the seared lamb racks, pressing lightly to help it adhere.
Place the lamb in the oven and roast for 12-15 minutes for medium-rare, or longer if you prefer your lamb more well-done. Use a meat thermometer to check; the internal temperature should be 130°F (54°C) for medium-rare.
Once cooked, remove the lamb from the oven and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the racks into individual chops and serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.9 g | 460% | |
| Saturated Fat | 168.4 g | 842% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 1.9 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 203 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
