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Pecan encrusted Lamb lolly-pops

Ask your butcher for 3 racks of lamb and have them frenched and cut into chops, or lollipops. Then be sure to trim all but a thin layer of fat. Season with Dijon mustard and roll them into salt, pepper and finely chopped pecans.
Course: Appetizer, Main Course
Cuisine: French
Keyword: Lamb is great served with sauted greens
Servings: 6 Servings
Author: ideaforge

Ingredients

  • 3 racks racks of lamb
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. Sea salt
  • 2 Tbsp. Freshly ground black pepper
  • 2 Tbsp. Pecans Grind the pecans in a spice grinder

Instructions

  • Apply the mustard to the fat side of the lamb.
  • Season with the salt, pepper and pecans.
  • Sear the lamb in olive oil.
  • Finish cooking in a preheated 400° degree oven until the desired doneness is achieved.

Notes

Ask your butcher for 3 racks of lamb and have them frenched and cut into chops, or lollipops. Then be sure to trim all but a thin layer of fat. Season with Dijon mustard and roll them into salt, pepper and finely chopped pecans.