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Pecan-Crusted Lamb Chops


Pecan Crusted Lamb Chops

Pecan Crusted Lamb Chops

D. Rattray
Pecan-crusted lamb chops with pecans, parsley, rosemary, garlic, bread crumbs, and Dijon or brown mustard.


  • 4 to 6 lamb chops, about 1 1/2 to 2 pounds
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup flat-leaf parsley leaves
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
  • 2 medium cloves garlic, chopped
  • 1/4 cup bread crumbs, fine, dry, plain or seasoned
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 to 3 tablespoons Bold 'n Spicy Brown Mustard or a Dijon mustard


Trim excess fat from the lamb chops. In a food processor or chopper, combine pecans, parsley, rosemary, garlic, bread crumbs, salt, and pepper. Process until very finely chopped. Transfer to a plate.

Meanwhile, add 1 tablespoon olive oil to a baking pan or roasting pan which will hold the chops in one layer. Set oven to 350° and place pan in oven to preheat.

Rub each chop with mustard then place on pecan mixture, turning to coat all sides. Place in preheated pan in oven and roast for about 20 minutes for medium to medium-rare, turning once about halfway through.
Serves 2 to 3.

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