Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and minced rosemary in a large bowl. In a separate bowl, combine the honey and dijon mustard.

Arrange the lamb racks meat side up in a single layer on sheet pans that have been sprayed. Season lamb with salt and pepper. Brush each rack with 1 tablespoon of the honey-dijon mixture.

Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared this far up to one day in advance.)

Drizzle each lamb rack with 1 tablespoon honey. Roast until meat thermometer registers 125 degrees.

Racks must rest for at least 10 minutes before carving. Cut between each rib bone to order to separate into chops.