Rack of Lamb Crusted with Hazelnuts and Dijon Mustard with Framboise Demi-Glace

To prepare the lamb: Preheat the oven to 450 F. Place the hazelnuts in a dry skillet over medium-high heat and toast until they begin to color and give off their aromatic oils, about 1 to 2 minutes. Set aside to cool. In a large roasting pan, melt the butter and sear the lamb rack on all sides until browned. Pulse the nuts, salt, and pepper in a food processor until the nuts are coarsely ground; add the shallots and pulse once or twice until chopped. Stir in the mustard. Coat the lamb rack with the mustard mixture, return it to the roasting pan, fat-side up. Place the lamb in the oven, reduce the heat to 400 F, and roast until the internal temperature reaches 140 F on a meat thermometer (about 25 minutes; medium-rare). Remove the lamb from the oven, cover with a tent of foil, and let rest for 10 minutes.

To make the framboise demi-glace: In a small saucepan over medium-low heat, melt the butter. Carefully pour the clarified butter into a medium skillet. Dispose of the milk solids that settled to the bottom, or freeze them for later use. Reheat the clarified butter over medium-high heat and add the shallots. Cook until softened, about 1 minute. Add the raspberries and stir. Add the Chambord, reduce the heat to medium, and cook until reduced in half by volume. Stir in the demi-glace and remove from the heat.

To make the vegetables: Melt the butter in a medum saute pan over medium-high heat and saute the mushrooms, sugar snaps, and tomatoes until softened and lightly browned, about 1 minute. Add the balsamic vinegar and stir to loosen any browned bits from the bottom of the pan. Remove from heat.

To serve: Cut the lamb into individual chops. Place a scoop of vegetables to one side on each plate. Drizzle the plate with framboise demi-glace. Place the chops in the sauce, bone up, leaning against the vegetables.