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Rack of Lamb With Pecan Herb Crust

User Rating 4.5 Star Rating (2 Reviews)

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Rack of Lamb

Herb and Pecan Rack of Lamb

D. Rattray
This rack of lamb is roasted with a flavorful herb and pecan crust, along with a little Dijon mustard and other seasonings.

Ingredients:

  • 2 racks of lamb, about 7 or 8 chops to each rack
  • 1 tablespoon olive oil
  • salt and pepper
  • .
  • Herb and Pecan Mixture
  • 1 tablespooon dried rosemary
  • 1 tablespoon dried oregano
  • 3 tablespoons fresh flat-leaf parsley
  • 1 tablespoon chopped chives, frozen or fresh
  • 2/3 cup chopped pecans, toasted
  • .
  • 1 heaping tablespoon Dijon Mustard or Bold 'n Spicy

Preparation:

Wash lamb and pat dry. Rub with olive oil and salt and pepper. Position meaty side up in roasting pan; roast at 400° for 12 minutes. Remove from oven; let rest for 5 to 10 minutes. Meanwhile, in a mini food processor or chopper, combine herbs and pecans; process until finely chopped. Rub mustard over the lamb, then coat well with the pecan and herb mixture. Return to oven and bake for 8 to 10 minutes longer, or to desired doneness.
Serves 3 to 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Great flavor, Member hwgbham

I've made this recipe twice now and the flavor is really great. Unfortunately, this takes considerably longer to cook than the recipe indicates. The second time I made it, I upped the cooking time, but that wasn't enough. That first round in the oven needs to be much longer than the 12 minutes. Otherwise, I love this recipe.

1 out of 1 people found this helpful.

See all 2 reviews

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