Roast Lamb with Marionberry-Pecan Crust

Ingredients for Roast Lamb with Marionberry-Pecan Crust

• 2 well-trimmed racks of lamb (each about 575g)

• 90ml marionberry or boysenberry jam

• 30g Dijon mustard

• 80g finely chopped pecans

• 6 tablespoons minced fresh Italian parsley

• 3/4 cup fresh breadcrumbs made from crustless French bread

• 60ml (1/2 stick) butter,melted

How to make Roast Lamb with Marionberry-Pecan Crust

Preheat oven to 218°C. 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 54°C for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.