Maple syrup and pecans encrust this juicy grass-fed, raised without antibiotics and no added hormones Frenched Rack of Lamb. Fresh rosemary and tangy Dijon mustard makes this lamb dish so phenomenal it’ll surprise you!

Prep: 15 mins Cook: 30 mins Serves: 2 Cut: Rack


  • 1 pkg New Zealand Spring Lamb Frenched Rack
  • 3 tbsp Dijon mustard
  • 1 cup pecans, finely chopped
  • 1 sprig rosemary
  • 1 clove garlic
  • 2 tbsp maple syrup


  1. Preheat your grill to 425 F.
  2. Combine pecans, rosemary, garlic, and maple syrup in a food processor. Finely chop.
  3. Cover lamb in mustard, then coat in the pecan mixture. Wrap the lamb rack bones in foil to prevent from burning.
  4. Place the lamb rack on a lined wire rack. Cook for 30 minutes or until an internal temperature of 130 F for medium rare, or to desired doneness.
  5. Lightly tent the lamb with aluminum foil and rest for 10 minutes before slicing.
  6. Serve with grilled asparagus and creamy mashed potatoes.

Recipe Credits: @queenofthegrill 

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