8 SERVINGS 15 MINUTE PREP TIME 30 MINUTE COOK TIME
2 Cedar Springs or Shepherd’s Pride lamb racks, frenched
2 tablespoons oil
1 teaspoon salt
3 tablespoons coarse grain mustard
2 cloves minced garlic
3/4 cup fresh bread crumbs
3/4 cup toasted and chopped pecans
4 tablespoons chopped fresh rosemary, divided
4 ounces semi-soft goat cheese, crumbled
1 cup balsamic vinegar
Rub lamb with oil and salt. Place in a roasting pan, fat side down. Roast at 425°F for 8 minutes; turn and roast an additional 8 minutes. Remove from oven.
Combine mustard, garlic, bread crumbs, 2 tablespoons of the rosemary and cheese. Spread over lamb. Return to oven; cook 15 minutes, until crust is golden brown. Remove from oven; cover with foil to keep warm.
In saucepan, combine vinegar and remaining 2 tablespoons of rosemary; simmer for 6 to 8 minutes or until reduced to half.
Slice lamb into individual chops; drizzle sauce over chops. Serve with Roasted Butternut Squash. Enjoy Pecan Crusted Rack of Lamb today!
Pecan Crusted Rack of Lamb with Rosemary Balsamic Sauce Recipe and image provided by the American Lamb Board