Parsley, Orange and Pecan Crusted Rack of Lamb


Parsley, Orange and Pecan Crusted Rack of Lamb

img-Z12145934-0001serves 4
prep/cook 25 minutes
serve with roasted vegetables

  • 2 racks of Australian lamb (8 chops to each rack)
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 1 cup fresh parsley leaves, roughly chopped
  • 2 cloves garlic, crushed
  • zest of one orange, finely grated
  • 3/4 cup pecan nuts, toasted and finely chopped
  • 2 tablespoons Dijon mustard

Method

Preheat the oven to 400°F. Rub the lamb with olive oil and season with salt and pepper. Position the racks in a roasting pan, meaty side up and place in the oven for 10 minutes. While the lamb is cooking, combine the parsley, garlic, orange zest and pecan nuts in a bowl.

Remove the lamb racks from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.

Great with roasted vegetables.

Nutrition

Nutrition Facts Serving Size 2 chops (159g) Calories (1 serving) 411 calories from fat (1 serving) 266
(percentages are of recommended daily values)
Total Fat 30g (42%)
Saturated Fat 5g (22%)
Trans Fat 1g
Cholesterol 95mg (32%)
Sodium 365mg (16%)
Protein 33g
Total Carbohydrate 2g (1%)
Dietary Fiber 3g (10%)
Sugars 2g
Vitamin A 12%
Vitamin C 29%
Calcium 7%
Iron 36%
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