Roast Lamb with Marionberry-Pecan Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup dijon mustard
- 3/4 cup finely chopped pecans
- Carbohydrate 39 g(13%)
- Cholesterol 74 mg(25%)
- Fat 46 g(71%)
- Fiber 4 g(15%)
- Protein 14 g(27%)
- Saturated Fat 17 g(87%)
- Sodium 366 mg(15%)
- Calories 617
Preparation Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve. Test-kitchen tip:For fresh breadcrumbs, grind pieces of crustless French bread in food processor to coarse crumbs.
Preparation Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve. Test-kitchen tip:For fresh breadcrumbs, grind pieces of crustless French bread in food processor to coarse crumbs.
