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+ servings

Maple and Pecan Crusted Rack of Lamb

Course Main Course
Cuisine American, Italian
Keyword 30 minute meal
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 10 minutes
Servings 3
Calories 920 kcal
Author sherry brubaker


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


  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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 Facts
Maple and Pecan Crusted Rack of Lamb
Amount Per Serving
Calories 920 Calories from Fat 765
% Daily Value*
Fat 85g131%
Saturated Fat 27g169%
Cholesterol 126mg42%
Sodium 208mg9%
Potassium 513mg15%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 10g11%
Protein 28g56%
Vitamin A 41IU1%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.