Harvest Recipes

#WVHarvest2018

left coast estate – “Rack of Lamb with Hazelnut crust and Hazelnut dressing”

Learn more about Left Coast Estate

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.

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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

  1. Preheat oven to 350. Season lamb with salt and pepper. 

  2. 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. 

  3. Combine hazelnuts, bread crumbs and rosemary. Press mixture onto racks. Roast 15-20 minutes for medium-rare.

Hazelnut Dressing

  1. Chop hazelnuts in a food processor, reserving 1/2 cup for garnish.

  2. Add garlic, salt, Left Coast Blanc de Noir and bread, mix until smooth. 

  3. With machine running slowly pour enough of the oil to thin the dressing to the consistency of heavy cream. Season to taste with pepper.