Parsley, Orange & Pecan-Crusted Rack of Lamb
Tender racks of lamb are coated with Dijon mustard and a bright crust of fresh parsley, orange zest and toasted pecans for an elegant dish that's perfect for special occasions and holiday entertaining.
| Serving Size | 8 |
|---|---|
| Cook Time | 25 mins. |
Ingredients
- 2 racks of lamb (2 chops each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 cup fresh parsley leaves, roughly chopped
- 2 garlic cloves, crushed
- Zest of 1 orange, finely grated
- 3/4 cup pecans, toasted and finely chopped
- 2 tablespoons Dijon mustard
Preparation
- Preheat the oven to 400°F.
- Rub the lamb with olive oil and season with salt and pepper.
- Position the racks in a roasting pan, meaty side up 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 from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard.
- Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard.
- Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.
Parsley, Orange & Pecan-Crusted Rack of Lamb
Tender racks of lamb are coated with Dijon mustard and a bright crust of fresh parsley, orange zest and toasted pecans for an elegant dish that's perfect for special occasions and holiday entertaining.
8
Cook: 25 mins.
Preparation
- Preheat the oven to 400°F.
- Rub the lamb with olive oil and season with salt and pepper.
- Position the racks in a roasting pan, meaty side up 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 from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard.
- Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard.
- Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.
Ingredients
- 2 racks of lamb (2 chops each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 cup fresh parsley leaves, roughly chopped
- 2 garlic cloves, crushed
- Zest of 1 orange, finely grated
- 3/4 cup pecans, toasted and finely chopped
- 2 tablespoons Dijon mustard
