Parsley, Orange and Pecan Crusted Rack of Lamb

Featuring our Frozen Australia Lamb Chops

We will be preparing 8 servings of Rolled Beef Roast.


  • 2 racks of Australian lamb (8 chops to each rack)
  • 1 Tbsp olive oil
  • salt and freshly ground black pepper
  • 1 C fresh parsley leaves, roughly chopped
  • 2 cloves garlic, crushed
  • zest of 1 orange, finely grated
  • ¾ C pecan nuts, toasted and finely chopped
  • 2 Tbsp Dijon mustard

Now let’s get cooking!

Step 1: Preheat the oven to 400°F. Rub the lamb with olive oil and season with salt and pepper. Position the racks in a roasting pan, meaty side up and place in the oven for 10 minutes.

Step 2: While the lamb is cooking, combine the parsley, garlic, orange zest and pecan nuts in a bowl.

Step 3: Remove the lamb racks from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard.

Step 4: Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.

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