Roast Rack of Spring Lamb With Pecan-Herb Crust

By: Eric Maczko

lamb-chops-filtered

Pairs beautifully with our Round Pond Reserve Cabernet Sauvignon.

2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack)
4T pecans (toasted and chopped fine)
½ C fresh bread crumbs
3 T flat-leaf parsley (chopped)
1 T mint (chopped)
1 ½ t rosemary (chopped)
1 t thyme (chopped)
2 tablespoons Dijon mustard
Salt & Pepper
3 ½ T Round Pond Italian Extra Virgin Olive Oil

1. Begin by trimming off any excess fat and fat-cap on back side of lamb racks. We want to get down to the meat itself, no fattiness. This gives a great place for the crust to adhere to.

2. Allow racks to come to room temperature. Preheat oven to 350°F.

3. In a small bowl, mix together: pecans, bread crumbs, chopped herbs and 1t each of salt & pepper.

4. Prepare a large nonstick sauté pan with approx 2T Round Pond Italian Extra Virgin Olive Oil over medium-high heat. Season racks generously on all sides with S&P and sear them, backside first in hot oil. Turn to sear on bottom and inside of the racks as well.

5. Remove racks as you get them nicely browned all around. Brush backside with Dijon mustard (thinned with a little water) and press an even quantity of Pecan/Herb mix into each rack.

6. When all racks are encrusted, place on a roasting pan or sheet tray with a wire rack and roast, slowly, in preheated oven for approximately 10 to 15 minutes (rare, mid-rare), or until desired doneness achieved. Rest for 5 minutes before carving.

7. Serve with seasonal vegetables such as: Sautéed Swiss Chard, Kale or Mustard Greens; Roasted Root Vegetables or Potatoes or even Steaming Hot Polenta with Parmesan or Risotto.

 

 

Eric Maczko

Written by: - Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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