Roast Lamb With Marionberry-Pecan Crust

Roast Lamb With Marionberry-Pecan Crust
Roast Lamb With Marionberry-Pecan Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    well-trimmed racks of lamb - (abt 1 1/4 lbs ea)

  • 6

    tablespoons marionberry or boysenberry jam

  • 1/4

    cup Dijon mustard

  • 3/4

    cup finely-chopped pecans

  • 6

    tablespoons minced fresh Italian parsley

  • 3/4

    cup fresh breadcrumbs made from crustless

  • French bread

  • 4

    tablespoons butter - (1/2 stick) melted

Directions

Preheat oven to 425 degrees. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130 degrees for medium-rare, about 30 minutes. Cut racks between bones into individual chops and serve. This recipe yields 4 servings. Test-Kitchen Tip: For fresh breadcrumbs, grind pieces of crustless French bread in food processor to coarse crumbs.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: