Roast Lamb with Marionberry-Pecan Crust

1. 1

   Preheat oven to 425F.

2. 2

   Sprinkle lamb with salt and pepper.

3. 3

   Combine jam and Dijon mustard in small bowl; whisk to blend.

4. 4

   Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend.

5. 5

   Spread half of mustard glaze over rounded side of each lamb rack.

6. 6

   Pat half of breadcrumb mixture over mustard glaze on each.

7. 7

   Drizzle each with 2 tablespoons melted butter.

8. 8

   Transfer lamb to large rimmed baking sheet.

9. 9

   Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130F for medium-rare, about 30 minutes.

10. 10

    Cut racks between bones into individual chps and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.