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.