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RACK OF LAMB WITH BLACKBERRY PECAN CRUST
This showstopper dinner entrée consists of roasted lamb coated with a mixture of blackberry jam, chopped pecans and Dijon mustard. It makes for a great centerpiece at an Easter dinner.
Yield: Serves 8.
July 02, 2019
RACK OF LAMB WITH BLACKBERRY PECAN CRUST
Ingredients
- 3/4 cup finely chopped pecans
- 3/4 cup soft fresh bread crumbs
- 1/4 cup chopped fresh parsley
- 1/4 tsp freshly ground pepper
- 2 tbsp butter, melted
- 1/3 cup sieved blackberry jam
- 1/4 cup Dijon mustard
- 3 racks of lamb (8 ribs each)
Directions
- Combine pecans, bread crumbs, parsley, pepper and melted butter.
- Whisk together blackberry jam and mustard until blended. Spread blackberry jam mixture evenly over meaty portion of each rack of lamb.
- Pat pecan mixture onto blackberry jam mixture.
- Place lamb, bone side down, in a large shallow roasting pan. Roast at 425ºF for 40 minutes or until a meat thermometer registers 140 - 150ºF.
- Let stand for 5 minutes before carving.
Nutritional analysis per serving:
381 calories, 22.2 g fat, 35.3 g protein, 11.5 g carbohydrate, 1.5 g fibre, 330 mg sodium