Ingredients
- 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
Directions
- Preheat your grill to 425 F.
- Combine pecans, rosemary, garlic, and maple syrup in a food processor. Finely chop.
- Cover lamb in mustard, then coat in the pecan mixture. Wrap the lamb rack bones in foil to prevent from burning.
- 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.
- Lightly tent the lamb with aluminum foil and rest for 10 minutes before slicing.
- Serve with grilled asparagus and creamy mashed potatoes.
Recipe Credits: @queenofthegrill
