Maple Pecan-Crusted Rack of Lamb
Savory Dishes

Maple Pecan-Crusted Rack of Lamb

45 min3 servingsSource: Sea Salt Savorings

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

An elegant rack of lamb coated in maple-Dijon glaze and pressed with finely chopped pecans, then roasted until the crust is golden and the meat is perfectly pink inside.

  • 1 rack of lamb, Frenched (about 1 1/2 pounds)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 ounces pecans, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  1. 1

    Remove the rack of lamb from the refrigerator and let it come to room temperature for 15 minutes. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    Pat the lamb dry with paper towels and season generously on all sides with kosher salt and black pepper. Sear the lamb in a hot skillet with olive oil for 1 to 2 minutes per side to develop a golden crust.

  3. 3

    In a small bowl, whisk together the Dijon mustard, maple syrup, and finely chopped fresh rosemary until smooth.

  4. 4

    Using a pastry brush, coat the seared rack of lamb all over with the maple-Dijon mixture. Press the finely chopped pecans firmly onto all surfaces of the lamb, using your hands to ensure they adhere well.

  5. 5

    Place the pecan-crusted lamb on the prepared baking sheet and loosely tent with aluminum foil to prevent the pecans from burning. Roast for 25 to 30 minutes until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.

  6. 6

    Remove from the oven and let the lamb rest for 10 minutes before slicing between the bones into individual chops. Serve with roasted vegetables or a simple green salad.

Recipe Source

Sea Salt Savorings
lambrack of lambmapleelegant dinner

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