Ingredients

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 20 minutes 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.