You are here: Home » Recipes » Walnut Encrusted Lamb Walnut Encrusted Lamb Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 20 mins PrintEmail Ingredients 2 pounds rack of lamb, frenched1 teaspoon salt1 teaspoon black pepper1 cup California walnuts, finely chopped2 teaspoons fresh thyme, minced2 teaspoons fresh rosemary, minced2 cloves garlic, minced1 teaspoon coarse salt1 teaspoon freshly cracked black pepper1 tablespoon olive oil1/2 cup spicy honey mustard Instructions Preheat oven to 400F. Sprinkle racks of lamb with salt and pepper. In large non-stick skillet over medium-high heat sear racks of lamb until browned, about 2 minutes on each side. Transfer to a roasting pan and let cool slightly. In small bowl, combine walnuts, thyme, rosemary, garlic, salt and pepper with a fork. Stir in oil until well combined. Using a pastry brush, rub mustard all over lamb. Press walnut mixture onto mustard to form a crust. Roast in the center of preheated oven until medium rare, about 15 – 20 minutes. Remove from oven, tent with foil and let rest for 5 to 10 minutes. Cut between the bones and serve 2 – 3 chops per person. *Frenching defined: Upper ends of the rib bones are trimmed (and sometimes capped with decorative covers known as frills) creating one of the most distinctive cuts of lamb.