Penn Herb Wellness Guide
Pecan Crusted Rack of Lamb with Rosemary Balsamic Sauce
Lamb encrusted with toasted pecans makes for an impressive meal any night of the week. Great with roasted butternut squash.
Ingredients
- 2 American lamb racks, frenched
- 2 Tbs oil
- 1 tsp salt
- 3 Tbs coarse grain mustard
- 2 cloves minced garlic
- 3/4 cup fresh bread crumbs
- 3/4 cup toasted and chopped pecans
- 4 Tbs chopped fresh rosemary, divided
- 4 oz semi-soft goat cheese, crumbled
- 1 cup balsamic vinegar
Directions
- Rub lamb with oil and salt. Place in a roasting pan, fat side down. Roast at 425F 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.
Nutrition Facts
Calories 684
Calories from Fat 381 (56%)
(66%)Total Fat 43g
(67%)Saturated Fat 13g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
(65%)Cholesterol 194mg
(25%)Sodium 611mg
(22%)Potassium 784mg
Total Carbohydrate 12g
(6%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(122%)Protein 61g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.