Preheat oven to 350. Season lamb with salt and pepper.
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.
Combine hazelnuts, bread crumbs and rosemary. Press mixture onto racks. Roast 15-20 minutes for medium-rare.
Chop hazelnuts in a food processor, reserving 1/2 cup for garnish.
Add garlic, salt, Left Coast Blanc de Noir and bread, mix until smooth.
With machine running slowly pour enough of the oil to thin the dressing to the consistency of heavy cream. Season to taste with pepper.