Honey Mustard Herb-Crusted Roasted Lamb Rack with Pecans
A sophisticated yet approachable lamb dish featuring a crunchy coating of whole wheat breadcrumbs, pecans, and fresh herbs bound with honey mustard. The rack is first seared to develop flavor, then roasted to perfect medium-rare doneness while the herb-pecan crust becomes golden and aromatic. This elegant preparation transforms a premium cut into an impressive centerpiece ideal for dinner parties or special occasions. The combination of earthy pecans, fragrant rosemary and parsley, and tangy-sweet honey mustard creates a beautiful contrast to the rich, tender lamb.
Ingredients
- 1 1 1/2-pound frenched and trimmed of all visible fat 8-rib rack of lamb
- 2 tablespoons unseasoned whole wheat bread crumbspanko breadcrumbs1:1gluten-freeadds gluten
lighter texture
- 1 tablespoon pecans, finely chopped
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh parsley, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1 tablespoon honey mustardDijon mustard1:1sugar-free
sharper flavor profile
Instructions
- 1
Heat large cast-iron or ovenproof skillet over medium-high heat until hot
- 2
Lightly spray lamb rack with cooking spray
- 3
Add rack meaty side down to pan and cook without turning until browned
- 4
Wipe skillet clean
- 5
Transfer lamb to plate and set aside
- 6
Preheat oven to 400°F
- 7
Combine bread crumbs, pecans, rosemary, parsley, garlic and salt in small bowl until well mixed
- 8
Brush meaty side of lamb with honey mustard
- 9
Press crumb mixture evenly over top
- 10
Lightly spray crumb mixture with cooking spray
- 11
Return rack crumb-side up to skillet
- 12
Transfer skillet to oven and roast until crumbs are golden brown and thermometer registers 135°F for medium-rare
- 13
Transfer lamb to cutting board
- 14
Let stand about 10 minutes
- 15
Slice between bones into 4 double chops
- 16
Serve at once
Tips
Have the butcher french the lamb rack to save time and ensure proper trimming of excess fat from the bones
Use an instant-read thermometer to ensure perfect doneness - 135°F gives you medium-rare with a pink center
Let the lamb rest for 10 minutes after cooking to allow juices to redistribute for more tender, juicy chops
Good to Know
refrigerate cooked lamb up to 3 days in airtight container
can prepare herb crust mixture up to 1 day ahead and refrigerate
slice into individual chops and serve immediately while warm
Common Mistakes
sear lamb on medium-high heat to avoid overcooking the exterior
use instant-read thermometer to avoid overcooking past medium-rare
let lamb rest before slicing to prevent juices from running out
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of lamb for this recipe?
Yes, you can use individual lamb chops, but adjust cooking time to 3-4 minutes per side for 1-inch thick chops.
What if I don't have an ovenproof skillet?
Sear the lamb in a regular skillet, then transfer to a baking dish before adding the crust and roasting.
How long will leftover lamb keep in the refrigerator?
Properly stored cooked lamb will keep for 3-4 days in the refrigerator in an airtight container.