Roast Lamb with Marionberry-Pecan Crust

Ingredients

• Parsley

  Raw

  6 tbsp or 23g

• Lamb rib

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  2 ½ lb or 1.13kg

• Strawberry jam

  6 tbsp or 120g

• Butter

  Unsalted

  4 tbsp or 57g

• Pecans

  Nuts

  ¾ cup, chopped or 82g

• Dijon mustard

  Grey poupon

  ¼ cup or 62g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

Directions

1. Trim lamb well and separate into (2) racks. Finely chop parsley. Melt butter.
2. Preheat oven to 425F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.

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