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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.
Serves 3 to 4.
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