pecan & sage crusted lamb

[7 Dec 2007 | By | 6 Comments]

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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  • Cynthia said (7 December 2007 at 4:13 pm):

    Okay, how many pieces of lamb can I reasonably take? :)

  • Lydia said (8 December 2007 at 6:18 pm):

    I’ve only cooked rack of lamb once, and the way I cooked it was not nearly as interesting as this. Time to try again — pecans and sage sound like a great combination.

  • Kristen said (8 December 2007 at 10:23 pm):

    I love finding new recipes that make the rotation. This looks really delicious!

  • janelle said (8 December 2007 at 10:30 pm):

    Cynthia: as many as you like; I can always make more:)

    Lydia: This recipe makes lamb more approachable!

    Kristen: me too! Cheers to rotation!!

  • brilynn said (10 December 2007 at 9:57 pm):

    This recipe has me drooling! I love lamb.

  • janelle said (12 December 2007 at 12:15 pm):

    brilynn: It was good, in fact I need to make it again… and I SO need to cook more lamb! BTW, I tried the basketball cookies, remember those? Fun!