Pecan-Crusted Rack of Lamb

Name: Pecan-Crusted Rack of Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, melted; 2 Tbsps Dijon mustard; 1 Tbsp finely chopped fresh mint or 1 teaspoon dried mint; 2 kilograms (8-rib) lamb rib roasts each); 1 Tbsp lemon juice; 1 Tbsp olive oil; 1 Tbsp finely chopped fresh oregano or 1 teaspoon dried oregano; 237 milliliters pecan pieces; 1 teaspoons freshly ground pepper; 0 teaspoons salt; 1 teaspoons salt

Need a gluten free, primal, and fodmap friendly main course? Pecan-Crusted Rack of Lamb could be an excellent recipe to try. One serving contains 890 calories, 85g of protein, and 58g of fat. This recipe serves 6. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, pepper, mint, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine first 6 ingredients; stir well.

Spread mustard mixture over meaty portion of lamb racks; set aside.

Ingredients you will need

Mustard

Spread

Lamb

Process pecans in a food processor until ground.

Ingredients you will need

Pecans

Equipment you will use

Food Processor

Combine pecans, 1/4 teaspoon salt, pepper, butter, and 1 tablespoon lemon juice. Pat pecan mixture over mustard-coated lamb.

Ingredients you will need

Lemon Juice

Mustard

Butter

Pecans

Pepper

Lamb

Salt

Place roasts on a rack in a roasting pan, fat side out and ribs crisscrossed. Insert meat thermometer into thickest part of lamb, making sure it does not touch bone. Roast at 425 for 35 to 40 minutes or until thermometer registers 150 (medium-rare). (Cover roasts loosely with foil after 25 minutes, if necessary, to prevent excessive browning.)

Ingredients you will need

Bone

Lamb

Meat

Ribs

Equipment you will use

Kitchen Thermometer

Roasting Pan

Aluminum Foil

Let stand 10 minutes before slicing.

Lamb know-how: When you're preparing racks of lamb, let a butcher do some of the work for you. Ask him to french the chine bones (remove fat and gristle) and to trim the cap fat, leaving only the tender eye meat and resulting in a beautiful entre presentation.

Ingredients you will need

Rack Of Lamb