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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 32 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 10 minutes
Course Main Course
Cuisine American, Italian
Servings 3
Calories 920 kcal

Equipment

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

Ingredients
  

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

Instructions
 

  • 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!

Nutrition

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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