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Honey Mustard and Pecan Coated Lamb Chops

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 rack (2-3 lbs) trimmed French cut lamb chops
  • 1/2 cup finely chopped pecans
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup packaged and plain breadcrumbs
  • 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, 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 °F oven, or until an internal temperature reaches 140 °F for medium rare. Garnish with rosemary and serve along side couscous and a green salad.

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