Walnut Encrusted Lamb

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


2pounds rack of lamb, frenched
1teaspoon salt
1teaspoon black pepper
1cup California walnuts, finely chopped
2teaspoons fresh thyme, minced
2teaspoons fresh rosemary, minced
2cloves garlic, minced
1teaspoon coarse salt
1teaspoon freshly cracked black pepper
1tablespoon olive oil
1/2cup 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.

Nutritional Info *per serving

  • Calories 920
  • Glycemic Load 0
  • Fat 78g
  • Saturated Fat 29g
  • Polyunsaturated Fat 16g
  • Monounsaturated Fat 27g
  • Cholesterol 155mg
  • Sodium 1410mg
  • Potassium 730mg
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 6g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 25%