pecan & sage crusted lamb

It’s easy. I promise.

I borrowed this recipe from Jess over at hogwash. As has been established, I am always on the lookout for any entree—or side dish, appetizer, dessert, etc.—that can be claimed for my default dinner list. I look for easy, delicious recipes. The more ingredients I likely have on hand, the better. The quicker to assemble, the more appealing. The bigger the praise from the taste buds at the table, the more likely it will make a regular appearance.And this lamb did just that:

Pecan & Sage Crusted Lamb
1/2 cup panko
1/2 cup finely chopped pecans
2 T finely chopped fresh sage
2 1/2 T olive oil (plus more for lamb)
1/2 tsp coarse salt
fresh ground pepper
1 – 1 1/2 pound rack of lamb

Preheat oven to 400 degrees. Mix all in bowl, except lamb. Rub lamb all over with 1/2 T olive oil, some more salt and pepper. Place fat side up on baking sheet or roasting pan; press crumb mix onto top of lamb. Roast for 35-40 minutes; remove from oven and let rest 5-10 minutes, then slice into chops and serve with the yummy crumbs left in the pan.

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