Walnut Encrusted Lamb
- Yield 4 servings
- Prep 15 mins
- Cook 20 mins
- 2 pounds rack of lamb, frenched
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup California walnuts, finely chopped
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh rosemary, minced
- 2 cloves garlic, minced
- 1 teaspoon coarse salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 1/2 cup spicy honey mustard
- 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.