Hazelnut Encrusted Lamb

2 Tablespoons course-grained Dijon mustard
1/2 cup Italian-seasoned bread crumbs
1/3 cup chopped hazelnuts
1/4 cup chopped fresh parsley
1 Tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
8 lamb chops or boneless leg of lamb

1.       Combine rub ingredients and spread evenly over lamb.
2.      Bake, grill, or smoke until the internal temperature on a thermometer reads 150°F.
3.      Allow lamb to rest 10 minutes before cutting if using a whole leg.

Depending on the size of the lamb, you might need to double or triple the recipe for the rub.  This recipe showcases the local island lamb and is a favorite Pacific Northwest style preparation.