Ingredients:
Hazelnut Racks of Lamb
· two 8-rib frenched racks of American Lamb (about 2 pounds total)
· 3/4 teaspoon salt
· 1/4 teaspoon freshly cracked black pepper
· 1 cup crushed hazelnuts
· 1 teaspoon dried rosemary
· 1 teaspoon dried oregano
· 3 teaspoons extra virgin olive oil
· 1/2-pound shallots, peeled and cut in half
Cranberry Sauce
· 20 ounces cranberries, fresh or frozen
· 2 tablespoons finely grated orange zest
· 1/4 cup water
· 1/4 teaspoon nutmeg
· 1/4 teaspoon cinnamon
· 1/4 teaspoon cloves
· 1/2 cup freshly squeezed orange juice
DIRECTIONS:
For the Cranberry Sauce: Bring all ingredients except the orange juice to a boil in small saucepan over medium high heat. Reduce heat to medium low and continue to simmer until cranberries burst and sauce thickens, about 10 to 15 minutes, stirring every 5 minutes. Remove from heat and stir in orange juice and set aside.
The night before cooking, rub the racks of lamb with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate overnight.
Preheat the oven to 450 degrees Fahrenheit. In a large shallow dish, small bowl, combine the crushed hazelnuts, rosemary, and oregano. Rub the racks of lamb with 2 teaspoons of the olive oil to coat, then dredge in the hazelnut mixture and pack it onto the exposed surface of the lamb to help it stick. Place the racks of lamb with the ribs interwoven facing up on a small roasting pan.
In a small bowl, toss the shallots with 1 teaspoon olive oil and a pinch of salt until coated, then place in the pan around the lamb.
Place the pan in the oven and roast for 8 minutes, then reduce the temperature to 325 degrees F and continue roasting until the internal temperature of the meat reaches 140 degrees F.
Remove from the oven and allow it to rest for 10 minutes before carving and serving with the cranberry sauce.