Crunchy Pecan Crusted Lamb

Submitted by:

American Pecan Council |

Pecan crusted lamb chops are an easy way to dress-up any menu – and are perfect for special occasions.


  • 1/2 cup pecan pieces
  • 2 racks of lamb, Frenched
  • 2 ounces white rum
  • 3 ounces whole grain Dijon mustard
  • 2 tablespoons light brown sugar
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil or pecan oil
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a food processor, pulse the pecans to the same size as the panko bread crumbs.
  3. Combine the pecans with panko and set to the side.
  4. Combine the rum, mustard and sugar in a bowl and mix until completely dissolved.
  5. Season the lamb racks with salt, pepper and olive oil.
  6. Grill the lamb for 2-3 min each side and reserve.
  7. Coat the lamb rack with the mustard-rum mixture and follow that with a coating of the pecan and panko mixture.
  8. Finish cooking the lamb in the oven until desired internal temperature has been reach. 125-128 degrees Fahrenheit for medium to medium-rare.
  9. Let the lamb rest at room temperature for 5-8 minutes before slicing into lamb chops and serve.

Nutrition facts




59 g

Sat Fat

23 g


250 mg


8 g


1 g


32 g

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