Rack of Lamb with Mustard and Hazelnuts

INGREDIENTS:6lamb racks, frenched, approx. 1 lb. each
Salt and pepper to taste
6 oz.olive oil
6 oz.Dijon mustard
3 oz.fresh bread crumbs
6 oz. hazelnuts*, chopped fine
3 oz.molasses
DIRECTIONS:1. Season the lamb racks with salt and pepper and brown well in the olive oil.

2. Spread the mustard over the surface of the meat.

3. Combine the bread crumbs, hazelnuts and molasses and press this mixture onto the meat to form a crust. At this

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