Welcome! Subscribe now to view all shows. Login / Learn More

More Views

More Views

Honey Mustard and Pecan Coated Lamb Chops Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 10 Prep + 20 Cook
4 Servings
$ /Serving

Honey Mustard and Pecan Coated Lamb Chops Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
4 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product