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This rack of lamb is roasted with a flavorful herb and pecan crust, along with a little Dijon mustard and other seasonings.

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Roast Leg of Lamb With Herbs

Ingredients

• 2 racks of lamb, about 7 or 8 chops to each rack
• 1 tablespoon olive oil
• salt and pepper
• .
• Herb and Pecan Mixture
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 3 tablespoons fresh flat-leaf parsley
• 1 tablespoon chopped chives, frozen or fresh
• 2/3 cup chopped pecans, toasted
• 1 heaping tablespoon Dijon Mustard or Bold 'n Spicy

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: 4 Servings

Preparation

Wash lamb and pat dry. Rub with olive oil and salt and pepper.

Position the racks meaty side up in roasting pan; roast at 400° for 12 minutes. Remove from oven; let rest for 5 to 10 minutes.

Meanwhile, in a mini food processor or chopper, combine herbs and pecans; process until finely chopped.

Rub mustard over the lamb, then coat well with the pecan and herb mixture.

Return to oven and bake for 8 to 10 minutes longer, or to desired doneness.

Serves 3 to 4.

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