Maple and Pecan Crusted Rack of Lamb

Maple syrup and pecans encrust a juicy rack of lamb. A pinch of fresh rosemary and dijon mustard makes this lamb dish phenomenal!

The rack of lamb is sliced abnd displayed to show the medium rare doneness.

Crusted rack of lamb

Can you believe Easter is almost here?! Holidays are so magical for our family, especially with our toddlers. Evelyn and Cortland are STILL talking about Santa and his special delivery of presents on a daily basis.

When I think of ways to make holidays special, I automatically fixate on the food aspect. It’s what I do best. I’ve made lamb every way imaginable at this point, but creating this crusted rack of lamb was a big flex.

A rack of lamb is already a beautiful cut of meat, but encrusting it in a sweet and tangy mixture of maple syrup and dijon mustard with bits of fresh rosemary and finely chopped pecans was top notch.

The dijon mustard and maple syrup create a sauce that nicely coats the lamb and penetrates the meat, allowing every bite to contain this delicious flavor. The rosemary really takes this dish to another level with a freshness that this springtime season delivers.

Pecan crusted rack of lamb is made with five ingredients.


It’s hard to believe that you are only 5 ingredients away from the best rack of lamb ever! These simple ingredients allow for all the flavors to speak for themselves and really create a delicious dish.

  • Rack of lamb- Look for a rack of lamb that has a thin fat layer and a good amount of meat, weighing roughly 1- 1 1/2 lbs.
  • Dijon mustard- A pinch of dijon mustard is used not only for its flavor, but to help the pecans adhere to the lamb.
  • Maple syrup- A slight sweetness really brings out the fresh flavor of the rosemary and enhances the lamb! Use 100% real grade B maple syrup.
  • Fresh rosemary- Fresh rosemary is essential for this dish. Dried rosemary will not obtain the same flavor or texture, so go ahead and grab that little rosemary plant you’ve been eyeballin’!
  • Pecans- Using a large sharp knife, finely chop the pecans. To save time, toss the pecans in a food processor for about 20 -30 seconds.
A brush is used to coat the rack of lamb with maple syrup and dijon mustard.

Chef’s tip

  • Cooking time will vary. For this recipe, the baking time is 30 minutes, which will result in a medium-rare rack of lamb. If you like your lamb well done, cut the pieces off that you would like to serve yourself and stick back in the oven for another 15-20 minutes.
  • Use parchment paper. The pecans will want to stick to the surface of your baking sheet, so be sure to line it with parchment paper before placing the lamb on it.
  • Place tinfoil on top of the rack of lamb. The pecans can burn pretty easily, so to prevent this, create a tent with tinfoil and place it on top of the rack of lamb.
Pecans are crushed and placed on the rack of lamb.

How to make it

  1. Allow the rack of lamb to stand at room temperature for 15 minutes. This is an essential step because it ensures the meat will cook evenly and will shorten the cooking time.
  2. Preheat the oven to 425 degrees. Lower the baking rack to the bottom. Line a baking sheet with parchment paper.
  3. Create the sauce. Finely chop the rosemary, then combine it with the maple syrup and dijon mustard. Using a brush, coat the lamb with the sauce.
  4. Encrust the rack of lamb. Finely chop the pecans. Make sure there are no large bits of pecans, as they will tend to fall off the lamb while cooking. Sprinkle the pecans on to the lamb and then pat it to make sure they stick.
  5. Cook the lamb. Place the rack of lamb fat side facing down on the baking sheet. Place a tinfoil tent loosely over the rack of lamb and bake for 30 minutes. Use a meat thermometer and place between the bones. The meat is done at 135 degrees (for medium-rare).
  6. Serve. Allow the lamb to rest for 10 – 15 minutes before cutting. This allows the juices to redistribute throughout the meat, creating a juicy tenderness! Slice the lamb between the bones, and serve with your favorite sides! Mangia!

What is a frenched rack of lamb

Frenching is the method of cutting the excess fat and meat to expose the pieces of bone. Rack of lamb is commonly “frenched”.

How much rack of lamb to buy/how much does it cost

One rack of lamb will comfortably feed two to three people. Each rack weighs between 1 – 1 1/2 lbs. A rack of lamb can cost between $25-50 USD. Lamb is very rich, so serve it with a variety of side dishes to help break up the flavor!

Pecan crusted rack of lamb is cooked and displayed on a white plate.

What sides to serve with rack of lamb

  • Oven roasted sweet potato and green beans are tossed in a full-bodied olive oil with raw garlic and fresh thyme, then roasted to perfection! These roasted vegetables are healthy and delicious.
  • Maple oven roasted carrots are easy, delicious, and packed with complimenting flavors!
  • Honey Balsamic Roasted Beets combine delicious flavors, making this a perfect sweet and savory dish. With complimenting flavors of honey, balsamic vinegar, and orange extract, these root vegetables taste less “Earthy” and more delectable!
  • Carrot Top Pesto Over Roasted Carrots is a delicious way to use the whole carrot. Using the tops of the carrots for the pesto base, along with raw cashews, basil, white wine, and a few other fresh ingredients, this side dish has a fantastic, fresh taste!
  • These White Wine and Lemon Roasted Artichoke Halves are packed with flavor and nutrition.  With complimenting hints of white wine and lemon, with lemon  zest, the artichokes are juicy and delicious!

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!

Pecan crusted rack of lamb is cooked and displayed on a white plate.

Maple and Pecan Crusted Rack of Lamb

Sea Salt Savorings
5 from 64 votes
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 10 minutes
Course Main Course
Cuisine American, Italian
Servings 3
Calories 920 kcal


  • Sharp knife
  • Cutting Board
  • baking sheet
  • Parchment paper
  • Small mixing bowl
  • Culinary brush


  • 1 Rack of lamb
  • 2 tbsp Dijon mustard
  • 2 tbsp Maple syrup
  • 1 tbsp Fresh rosemary finely chopped
  • 4 oz Pecans finely chopped


  • Let the rack of lamb come to room tempurature for 15 minutes. While the rack of lamb is resting, preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Make the sauce. Combine the dijon mustard, maple syrup, and finely chopped rosemary in a small dish. Place the rack of lamb on the baking sheet. Use a paper towel to dry the lamb. Using a culinary brush, coat the rack of lamb with the sauce.
  • Coat the lamb with the pecans. Finley chop the pecans so they will stick easier to the rack of lamb. Using your hands, pat the pecans onto the lamb.
  • Cook the lamb. Place the baking sheet in the oven in the middle rack. Place a tinfoil tent over the rack of lamn loosely to prevent the pecans from burning. Allow the lamb to cook for 30 minutes, until the meat thermometer reads 135 degrees (medium rare).
  • Serve. Allow the lamb to rest for 10 minutes before cutting to allow the juices to redistribute. Cut between the bones and serve with your favorite roasted vegetables. Mangia!


Calories: 920kcalCarbohydrates: 15gProtein: 28gFat: 85gSaturated Fat: 27gCholesterol: 126mgSodium: 208mgPotassium: 513mgFiber: 4gSugar: 10gVitamin A: 41IUVitamin C: 1mgCalcium: 72mgIron: 3mg

Nutrition values are estimates, for exact values consult a nutritionist.

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5 from 64 votes (64 ratings without comment)

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