Parsley, Orange & Pecan Crusted Rack of Lamb

Parsley, Orange & Pecan Crusted Rack of Lamb

Lamb dishes have long been associated with the excitement and joy of special occasions, family celebrations and holiday traditions. Skip the crowded Valentine’s evening restaurants and make your sweetheart a delicious Valentine dinner. Give this rack of lamb recipe a try. It’s easy to make which will give you plenty of time to write that love poem that you’ve been meaning to write. 

INGREDIENTS

2 Racks of Lamb (8 Chops to Each Rack)

1 Tablespoon Olive Oil

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

1 Cup Chopped Fresh Parsley Leaves

2 Crushed Garlic Cloves

Zest of 1 Orange

3/4 Cup Toasted & Finely Chopped Pecans

2 Tablespoons Dijon Mustard

Preheat your oven to 400 degrees. Rub lamb with olive oil. Season with kosher salt and pepper. Position racks of lamb in a roasting pan, meaty side up and place in the oven for 10 minutes. While the lamb is cooking, combine the parsley, garlic, orange zest, and pecans in a medium-size bowl. Remove lamb from the oven and spread the Dijon mustard on the meaty side of each rack. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness. Remove from oven and transfer racks of lamb to a warm serving plate. Let rest 10 minutes before serving. Serve with roasted potatoes. Serves 8

© Victoria Hart Glavin