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Honey Mustard and Pecan Coated Lamb Chops

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Honey Mustard and Pecan Coated Lamb Chops Honey Mustard and Pecan Coated Lamb Chops

54321 Based on 2 Reviews

Paula’s sweet and spicy honey mustard glaze is the perfect base for these delicous lamb chops…The rosemary pecan coating adds the southern
crunch!

Servings: 4 Servings
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1 Rack of French Cut Lamb Chops (about 2-3 pounds), trimmed
1/2 cup pecans, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 cup bread crumbs, packaged and plain
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 tablespoons Paula Deen Collection Honey Mustard Glaze

Directions

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, bread crumbs, salt and pepper. Pour the mixture over the coated rack and press into the honey mustard glaze to secure. Roast for about 20minutes in a preheated 350 degree oven, or until an internal temperature reaches 140º for medium rare. Garnish with rosemary and serve along side couscous and a green salad.

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Reader Comments:

54321

By Chelanda Harper on December 21, 2010

54321

every one at easter dinner LOVED it!!! Awsome!!

By Anonymous on April 04, 2010

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