Harvest Recipes
#WVHarvest2018
left coast estate – “Rack of Lamb with Hazelnut crust and Hazelnut dressing”
We cooked this recipe up at our annual harvest dinner this year. It was a hit among the group. Suggested pairing: Left Coast 2012 Blanc De Noir.
Rack of Lamb with Hazelnut crust and Hazelnut dressing
Ingredients
- 2 racks lamb (about 12 bones), fat trimmed
- salt and pepper
- 1 tbsp olive oil
- 3 tbsp Dijon mustard
- 1/2 cup ground hazelnuts
- 1/2 cup breadcrumbs
Hazelnut Dressing
- 1 tbsp fresh rosemary
- 2 cloves garlic, minced
- 1 tsp salt
- 2 slices firm white bread, crusts removed, soaked in hot water, squeezed dry
- 1.5 cups hazelnuts, toasted
- 1 cup Left Coast Blanc de Noir, reduced to 1/3 cup
- 1/3 cup olive oil
Instructions
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Preheat oven to 350. Season lamb with salt and pepper.
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In a large, oven-proof saute pan, heat oil until smoking hot. Meat side down sear rack well, turn and sear other side. Remove from heat and brush with mustard.
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Combine hazelnuts, bread crumbs and rosemary. Press mixture onto racks. Roast 15-20 minutes for medium-rare.
Hazelnut Dressing
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Chop hazelnuts in a food processor, reserving 1/2 cup for garnish.
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Add garlic, salt, Left Coast Blanc de Noir and bread, mix until smooth.
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With machine running slowly pour enough of the oil to thin the dressing to the consistency of heavy cream. Season to taste with pepper.