Honey Mustard and Pecan Coated Lamb Chops Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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  • 1 rack (2-3 lbs) French cut lamb chops, trimmed
  • 1/2 cup pecans, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 cup breadcrumbs, packaged and plain
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, coarsely ground
  • 4 tablespoons Paula Deen Collection Honey Mustard Glaze


On a baking sheet lined with foil, place rack of lamb. Rub rack liberally with the Paula Deen Collection Honey Mustard glaze. In a medium bowl, mix the pecans, rosemary, breadcrumbs, salt and pepper. Pour the mixture over the coated rack and press into the honey mustard glaze to secure. Roast for about 20 minutes in a preheated 350° oven, or until an internal temperature reaches 140° for medium rare. Garnish with rosemary and serve along side couscous and a green salad.

Honey Mustard and Pecan Coated Lamb Chops


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