Crunchy Pecan Crusted Lamb

Crunchy Pecan Crusted Lamb

Yield: 1 Serving

Ingredients

  • 1/2 cup pecan pieces
  • 2 racks of lamb, Frenched
  • 2 ounces white rum
  • 3 ounces whole grain Dijon mustard
  • 2 tablespoons light brown sugar
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil or pecan oil
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a food processor, pulse the pecans to the same size as the panko bread crumbs.
  3. Combine the pecans with panko and set to the side.
  4. Combine the rum, mustard and sugar in a bowl and mix until completely dissolved.
  5. Season the lamb racks with salt, pepper and olive oil.
  6. Grill the lamb for 2-3 min each side and reserve.
  7. Coat the lamb rack with the mustard-rum mixture and follow that with a coating of the pecan and panko mixture.
  8. Finish cooking the lamb in the oven until desired internal temperature has been reach. 125-128 degrees Fahrenheit for medium to medium-rare.
  9. Let the lamb rest at room temperature for 5-8 minutes before slicing into lamb chops and serve.

Nutrition Facts

Calories 710 Carbs 8 g
Fat 59 g Fiber 1 g
Saturated Fat 23 g Protein 32 g
Sodium 250 mg
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