A stunning presentation for spring rack of lamb. The combination of pecans and herbs brings out the rich flavors of the lamb and is surprisingly easy to make for such an elegant dish. Pairs beautifully with our Reserve Cabernet Sauvignon.
2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack)
4 Tbsp pecans (toasted and chopped fine)
½ cup fresh breadcrumbs
3 Tbsp flat-leaf parsley (chopped)
1 Tbsp mint (chopped)
1 ½ tsp rosemary (chopped)
1 tsp thyme (chopped)
2 Tbsp Dijon mustard
Salt & Pepper
3 ½ Tbsp Round Pond Italian Extra Virgin Olive Oil
Begin by trimming off any excess fat and fat cap on the backside of lamb racks, trimming down to the meat itself, no fattiness. This gives a great place for the crust to adhere to. Allow racks to come to room temperature. Preheat the oven to 350°F.
In a small bowl, mix together pecans, bread crumbs, chopped herbs and one teaspoon each of salt & pepper.
Prepare a large nonstick sauté pan with approx 2 tablespoons Italian Extra Virgin Olive Oil over medium-high heat. Season lamb racks generously on all sides with salt and pepper and sear them – backside first – in hot oil. Turn to sear on bottom and inside of the racks as well.
Remove racks from pan when nicely browned all around. Brush backside with Dijon mustard (thinned with a little water) and press an even quantity of pecan/herb mix into each rack. When all racks are encrusted, place on a roasting pan or sheet tray with a wire rack and roast slowly in preheated oven for approximately 10 to 15 minutes (rare, mid-rare), or until the desired doneness is achieved. Rest for 5 minutes before carving.
Serve lamb with seasonal vegetables like spring peas, sautéed swiss chard or kale, potatoes, or even polenta with parmesan.