1 rack of lamb (about 3 pounds)
2 tbsp olive oil
3 tbsp dijon mustard
3/4 cup toasted and chopped hazelnuts
1Preheat your oven to 350 degrees. Season the rack generously with kosher salt and pepper. Heat the olive oil in a heavy skillet over medium high heat and sear the lamb fat side first, then roll to sear the bottom and rib sides.
2Slather the mustard over the loin meat (don't bother coating the ribs) and then pat on the hazelnuts. Place on a baking sheet and roast in the hot oven for about 15 to 20 minutes or until a meat thermometer reads 145 degrees. Tent with foil and let rest for 10 minutes, then carve into 8 chops. Serve with any pan juices.