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


  1. Preheat oven to 400F. Sprinkle racks of lamb with salt and pepper.
  2. 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.
  3. In small bowl, combine walnuts, thyme, rosemary, garlic, salt and pepper with a fork. Stir in oil until well combined.
  4. Using a pastry brush, rub mustard all over lamb. Press walnut mixture onto mustard to form a crust.
  5. 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.