Pecan & Walnut Crusted Racks of Lamb (prep time 30 min - yield 4)

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Pecan & Walnut Crusted Racks of Lamb (prep time 30 min - yield 4)


INGREDIENTS
2 racks of lamb
½ cup walnuts
½ cup pecans
2 tbsp Dijon
1 tbsp of vegetable oil
2 rosemary sprig
1 mint sprig

Balsamic Reduction
½ cup of balsamic vinegar
1 tbsp of brown sugar
1 rosemary sprig
1 lemon wedge

METHOD
Preheat oven to 410°F. Trim some of the fat from the racks but not all. In a frying pan on med-high heat add vegetable oil, rosemary sprigs and lamb racks for 2 minutes a side. If the frying pan is not big enough do not crowd the pan, sear them one at a time.
Remove racks from pan and allow to rest for a few minutes. Remove mint leaves from sprig and finely chop with nuts or use a food processor pulsing. Generously brush the front of rack with dijon and firmly pat nuts onto dijon to create the crust.
Place the lamb on a rack and into a roasting pan crust facing up. Bake for 15 minutes or until the internal temperature reaches 145° (medium rare).
Allow the meat to rest before slicing and finish with the rosemary-lemon balsamic reduction.

Tips: Ensure the lamb rests before applying the Dijon and crust, if it is too warm it will not adhere.

Thermador’s ovens boast telescopic racks which make removing items from the oven simple and safe

Allow all proteins to rest for at least 4-5 minutes before slicing to allow the juices to re-absorb.