Walnut Encrusted Lamb

Having people over for a nice spring dinner? Wow your crowd with this delicious dish.

Walnut Encrusted Lamb

Having people over for a nice spring dinner? Wow your crowd with this delicious dish.

-Recipe Courtesy of Tina Salter and the California Walnut Board,  walnuts.org

Walnut Encrusted Lamb

Lamb is a delicious choice as a traditional item for a spring meal. Walnut Encrusted Lamb is an easy yet thoughtful main course that complements any menu. The garlic, fresh herbs and honey mustard sauce goes well with the lamb, giving it an extra kick and making it perfect for any special gathering. The coating of walnuts adds crunch to the lamb, not to mention a dose of heart healthy omega-3s (2.5 grams per ounce).

Makes about 4 servings

Ingredients:

2 pounds rack of lamb, frenched*

1 teaspoon salt

1 teaspoon black pepper

1 cup California walnuts, finely chopped

2 teaspoons fresh thyme, minced

2 teaspoons fresh rosemary, minced

2 cloves garlic, minced

1 teaspoon coarse salt

1 teaspoons freshly cracked black pepper

1 tablespoon olive oil

1/2 cup spicy honey mustard

Preparation:

1. Preheat oven to 400ºF.

2. Sprinkle racks of lamb with salt and pepper.

3. In large non-stick skillet over medium-high heat sear racks of lamb until browned, about 2 minutes on each side. Transfer to a roasting pan and let cool slightly.

4. In small bowl, combine walnuts, thyme, rosemary, garlic, salt and pepper with a fork. Stir in oil until well combined.

5. Using a pastry brush, rub mustard all over lamb. Press walnut mixture onto mustard to form a crust.

6. Roast in the center of preheated oven until medium rare, about 15 to 20 minutes. Remove from oven, tent with foil and let rest for 5 to 10 minutes. Cut between the bones and serve 2 to 3 chops per person.

*Frenching defined: Upper ends of the rib bones are trimmed (and sometimes capped with decorative covers known as frills) creating one of the most distinctive cuts of lamb.

For more spring recipes featuring walnuts, try this Spring Linguine with with Spinach, Peas and Walnuts, or something else from our Recipe File.


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