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Rack of Lamb With Pecan Herb Crust

User Rating 4.5 Star Rating (2 Reviews)


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.


  • 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


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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