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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

  1. Combine pecans, bread crumbs, parsley, pepper and melted butter.
  2. Whisk together blackberry jam and mustard until blended. Spread blackberry jam mixture evenly over meaty portion of each rack of lamb.
  3. Pat pecan mixture onto blackberry jam mixture.
  4. 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.
  5. 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