This Pecan Crusted Lamb from Chef Luis Reyes, Executive Chef for Sysco Central Florida is the perfect treat for a special night.

Crunchy Pecan Crusted Lamb
  • 2 Racks of Lamb, Frenched
  • 2 Oz White Rum
  • 3 Oz Whole Grain Dijon Mustard
  • 2 Tbsp. Light Brown Sugar
  • ½ Cup Panko Breadcrumbs
  • ½ Cup Pecan Pieces
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to taste
  1. In a food processor pulse the pecans to the same size as the panko bread crumbs.
  2. Combine with breadcrumbs and set to the side and reserve.
  3. Combine the rum, mustard and sugar and mix until completely dissolved.
  4. Season the lamb racks with salt, pepper and olive oil.
  5. Grill the lamb for 2-3 min each side and reserve.
  6. Coat the lamb rack with the mustard-rum mixture.
  7. Follow that with a coating of the pecan and panko breadcrumb mixture.
  8. Finish cooking in a 350 degree oven until desired internal temperature has been reached (125-128 for medium-medium rare).
  9. Let the lamb rest at room temperature for 5-8 min before slicing into lamb chops and serve.