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

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
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


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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Paula when I am preparing a meal I alwys look for oyour recipes because you are the best. I miss your program that you had on in the evening I never missed it I liked your appearance on Ophran and I liked when Ophran had a sleepover at your beautiful home. I watched you and Michael on your honey moon in Paris that was top shelf (smile). I have all your shows on my dvd player. Sometimes when you preparing a meal from your Moms recipe and you get a little tearly eye I understand . Than you Paula your simply the best Roberta Frazer

By Roberta Frazer on November 18, 2012


By Chelanda Harper on December 21, 2010


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

By Anonymous on April 04, 2010

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