Pecan Crusted Rack of Lamb with Rosemary Balsamic Sauce
2 American Lamb racks, frenched
2 tbsp oil
1 teaspoon salt
3 tablespoons coarse grain mustard
2 cloves minced garlic
3/4 cup fresh bread crumbs
3/4 cup toasted and chopped pecans
4 tablespoons chopped fresh rosemary, divided
4 ounces semi-soft goat cheese, crumbled
1 cup balsamic vinegar
1
Rub lamb with oil and salt. Place in a roasting pan, fat side down. Roast at 425°F for 8 minutes; turn and roast an additional 8 minutes. Remove from oven.
2
Combine mustard, garlic, bread crumbs, chopped pecans, 2 tablespoons of the rosemary and cheese. Spread over lamb. Return to oven; cook 15 minutes, until crust is golden brown. Remove from oven; cover with foil to keep warm.
3
In saucepan, combine vinegar and remaining 2 tablespoons of rosemary; simmer for 6 to 8 minutes or until reduced to half.
4
Slice lamb into individual chops; drizzle sauce over chops. Serve with Roasted Butternut Squash.
Recipe and image provided by the American Lamb Board
Ingredients
2 American Lamb racks, frenched
2 tbsp oil
1 teaspoon salt
3 tablespoons coarse grain mustard
2 cloves minced garlic
3/4 cup fresh bread crumbs
3/4 cup toasted and chopped pecans
4 tablespoons chopped fresh rosemary, divided
4 ounces semi-soft goat cheese, crumbled
1 cup balsamic vinegar
Where is the pecan in your recipe???
Hello Michael- sorry for the mistake. Here is the corrected direction “Combine mustard, garlic, bread crumbs, CHOPPED PECANS, 2 tablespoons of the rosemary and cheese. Spread over lamb”
We have fixed the recipe directions. Thank you so much for reaching out and helping us correct this error.