Hazelnut and rosemary organic racks of lamb

The hazelnut and honey crust highlights the lamb's sweet tenderness. Serve this lamb with roast potatoes and a green salad that has a sharp dressing.

• 2 x 8 rib organic or regular rack of lamb
• ½ cup hazelnuts
• ½ cup fresh sourdough crumbs
• 1tbs chopped rosemary
• 1tbs olive oil
• 1tbs Dijon mustard
• 1tbs honey

Method: Preheat the oven to 200c. Trim the lamb rack of skin and excess fat if it hasn't already been removed and bring the meat to room temperature. Chop the hazelnuts and add to the breadcrumbs along with the rosemary. Stir in the olive oil and set aside. Mix the mustard and honey and spread on both sides of the meat. Press the crumb mix on the top of the meat and place on a tray.

Place in the oven and bake for 20-25 minutes. Rest the meat for 10 minutes in a warm place.