Pecan Crusted Rack of Lamb

By cynthiaan

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

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.