Pine Nut Crusted Rack of Lamb


  • 2 racks of lamb, 20 ounce each
  • ¼ cup(s) honey mustard
  • 1 teaspoon(s) Salt
  • 1 teaspoon(s) dried thyme, crumbled
  • 1 cup(s) pine nuts, coarsely chopped
  • 1 tablespoon(s) oil
  • ½ teaspoon(s) black pepper

Season the lamb with salt and pepper. In an oven proof skillet, sear the lamb in hot oil on all sides until the meat is caramelized. Remove from heat and sprinkle the meat with crumbled thyme. Coat the face of each rack of lamb with mustard. Press pine nuts into the mustard, creating a "crust". P...

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