Rack of Lamb with Honey Hazelnut Crust

1 cup ground hazelnuts

1 cup fresh bread crumbs

3 tablespoons chopped fresh rosemary

3 racks of free-range lamb, trimmed

3 tablespoons Dijon mustard Celtic salt and pepper to taste

3 tablespoons honey

Combine the hazelnuts, bread crumbs, and rosemary in a small bowl; mix well. Arrange the racks of lamb meat side up on shallow baking sheets. Brush the lamb with mustard and season with salt and pepper. Sprinkle the hazelnut mixture evenly over each rack of lamb. Drizzle with honey. Roast at 425 degrees for 25 minutes or until done to taste. Chill, tightly covered, until ready to serve.

Yield: 3 to 6 servings

Adapted from a recipe found on Recipezaar.com