Roast Lamb with Marionberry-Pecan Crust

Roast Lamb with Marionberry-Pecan Crust
Photo by Leo Gong


  • 6 tablespoons Italian parsley
  • 2 well-trimmed racks of lamb (each about 1 1/4 pounds)
  • ¾ cup finely chopped pecans
  • ¼ cup Dijon mustard
  • 4 tablespoons butter
  • 6 tablespoons marionberry or boysenberry jam
  • ¾ cup fresh breadcrumbs made from crustless French bread

Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixtu...

View full recipe at Epicurious


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