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Parsley, Orange and Pecan Crusted Rack of Lamb


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  • 2 rackd Australian Lamb(8 chops to each rack)
  • 2 tbsp. olive oil
  • To taste salt and freshly ground black pepper
  • 1 cup fresh parsley leaves, roughly chopped
  • 2 each garlic cloves, crushed
  • 3/4 cup pecans, toasted and finely chopped
  • zest of 1 orange,finely grated
  • 2 tbsp Dijon mustard



Step 1

Preheat oven to 450 degrees. Rub the lamb racks with olive oil and season with salt and pepper. Position the racks meaty side up in a roasting pan, and place in the oven for 10 minutes. While the lamb is cooking, combine the parsley, garlic, orange zest and pecans in a bowl. Remove the lamb racks from the oven and reduce the oven temperature to 375 degrees.Spread the meaty side of each rack with one tablespoon Dijon mustard. Divide the herb and pecan mix equally and coat the racks, gently pressing into the mustard. Return to the oven and continue to cook for an additional 15 to 20 minutes or to desired doneness.(meat thermometer 130 for medium rare, 135 for medium and 140 for medium well) Transfer to a cutting board, tent with foil and let stand 5 minutes.


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