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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This dish is sure to impress your dinner guests, but the best part? They’ll never guess how simple it is to make! Tender, flavorful Australian lamb meets a pecan crust for a main entrée that tastes just as good as it looks. —True Aussie
Ingredients
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2
racks of Australian lamb (8 chops to each rack)
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1 tablespoon
olive oil
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salt
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freshly ground black pepper
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1 cup
fresh parsley leaves, roughly chopped
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2
cloves garlic, crushed
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zest of 1 orange, finely grated
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¾ cups
pecan nuts, toasted and finely chopped
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2 tablespoons
Dijon mustard
Directions
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Preheat the oven to 400°F. Rub the lamb with olive oil and season with salt and pepper. Position the racks in a roasting pan, meaty side up, and place in the oven for 10 minutes.
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While the lamb is cooking, combine the parsley, garlic, orange zest and pecan nuts in a bowl.
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Remove the lamb racks from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard.
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Return to the oven and continue to cook for an additional 10 minutes, or until desired doneness.
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