Paula’s sweet and spicy honey mustard glaze is the perfect base for these delicous lamb chops…The rosemary pecan coating adds the southern
Servings: 4 Servings
Prep Time: 15 min
Cook Time: 20 min
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
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!