Walnut Encrusted Lamb

Walnut Encrusted Lamb

Lamb is the perfect complement to any springtime or holiday menu. The savory blend of walnuts, garlic, fresh herbs and honey mustard will please any crowd.


  • 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 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1/2 cup spicy honey mustard


  1. Preheat oven to 400ºF.
  2. Sprinkle racks of lamb with salt and pepper.
  3. In large nonstick 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 - 20 minutes. Remove from oven, tent with foil and let rest for 5 to 10 minutes. Cut between the bones and serve 2 - 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.


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