pecan crusted lamb
pecan crusted lamb
pecan crusted lamb
pecan crusted lamb


1 rack of lamb
Salt and pepper
3/4 cup Bergeron Pecans, finely chopped
2 Tbl Rosemary Extra Virgin Olive Oil
2 Tbl Dijon mustard
2 Tbl Lamb Blend
Handful parsley, chopped
1/4 cup fresh, chopped rosemary leaves
1 Tbl Pomegranate Balsamic Vinegar

In the Teaching Kitchen, we consider Bergeron Pecans a pantry staple. They’re always on hand, and we’re constantly finding tasty ways to put them to work. This crusted rack of lamb is our latest creating. Decadent and quite the show off. Make these for your next dinner party!


1.Preheat the oven to 400°F. 30 mins prior to cooking, set the rack of lamb on the counter to remove the chill from the fridge. Cold protein hitting a hot pan or entering a hot oven does not yield the best results.
2.Generously season the rack with salt and pepper. Rub on all sides with Rosemary Extra Virgin Olive Oil. Roast for 20 minutes.
3.While the lamb is roasting, in a food processor, pulse the pecans, oil, mustard, lamb blend, parsley and rosemary to create a paste.
4.After the first 20 minute roast, allow the lamb to cool for 5 minutes. Then spread the paste over the rack and really press it in before roasting. Roast for another 15 minutes or until a meat thermometer registers 130°F for medium rare. As it rests, the temp will rise to 135°F.
5.Drizzle the rack with Pomegranate Balsamic as the lamb rests. Allow the lamb to rest for 15 minutes. Carefully slice and serve. Some of the crust will fall from the lamb. Scoop it up and serve it as you would a stuffing. Serve with a little dish of Pomegranate Balsamic for dipping the lamb.

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