Pecan, Lemon & Cilantro Crusted Lamb

hubs likes his lamb pink, I like mine burnt to a crisp. It's a cook's nightmare

hubs likes his lamb pink, I like mine burnt to a crisp. It’s a cook’s nightmare

I’m going in for a short hospital stay soon (pray for me! Medical procedures give me the heebie jeebies!) and am feverishly trying to prepare lots of good nourishing food so I don’t have to lift a finger on the other side of my op.

And what aids recovery better than bone broth? Not much.

It’s a super tonic for the entire body and will hopefully fast track my healing process.

nice rack! (sorry, couldn't help myself)

nice rack! (sorry, couldn’t help myself)

So this rack of lamb was served up just because I wanted its bones for my pot (yes, very fairytale giant of me) but it was so delicious that everyone won in the end – even Dog who got his share after some very dramatic histrionics.

Pecan & Cilantro Crusted Lamb (serves 2-3)

  • 8 piece rack of lamb, trimmed
  • 1/3 cup chopped pecans
  • 1 heaped tbsp fresh cilantro leaf, finely chopped
  • 1/2 tbsp lemon zest
  • 2 tbsps extra virgin olive oil
  1. Brush the lamb with a tbsp of the oil and season generously with sea salt and black pepper. Sear in a very hot frying pan for a minute on each side until brown. Remove from pan.
  2. Grind together the nuts, cilantro, lemon and remaining oil until it forms a paste.
  3. Press the paste onto the lamb rack, distributing it evenly along the meat.
  4. Cook at 400 for 30-35 minutes depending on how you like your meat.

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4 thoughts on “Pecan, Lemon & Cilantro Crusted Lamb

  1. Hey, I followed the link from MarksDailyApple, I gotta say I like the sound of this recipe, but you labeled the Recipe as “Pistachio and Cilantro Lamb” before your ingredients.
    Good luck with your procedure!

  2. Pingback: Weekend Link Love - Edition 267 | Mark's Daily Apple

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