Pecan Crusted Rack of Lamb
By cynthiaan
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(1 Votes)
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh oregano
- 2 lamb rib roasts (8-rib each)
- 1 cup pecan pieces
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
Details
Preparation
Step 1
Combine first 6 ingredients; stir well. Spread mustard mixture over meaty portion of lamb racks; set aside.
Process pecans in food processor until ground. Combine pecans, ¼ teaspoon salt, pepper, butter & 1 tablespoon lemon juice. Pat pecan mixture over mustard-coated lamb.
Place roasts on a rack in a roasting pan, fat side out & ribs criss-crossed. Insert meat thermometer into thickest part of lamb, making sure it does not touch bone. Roast at 425 degrees for 35-40 minutes, until thermometer registers 150 degrees for medium rare. Let stand 10 minutes before slicing.
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