Classic Rack of Lamb with Cherry-Pecan Sauce

• From: American Lamb Board

Ingredients

• 2 lamb racks, trimmed

• 1 1/2 tsp coarse ground mustard

• 1/2 cup unseasoned dry bread crumbs

• 1/4 cup parsley, finely chopped

• 1/2 tsp dried rosemary leaves, crushed

• 1/4 tsp pepper

• Cherry Pecan Sauce1/3 cup onion, chopped

• 1 tsp olive oil

• 1/2 cup pineapple juice

• 2 Tbs vinegar

• 1 tsp brown sugar

• 1/2 tsp beef bouillon granules

• 1/4 tsp nutmeg

• 1/4 tsp pepper

• 1/3 cup water

• 2 tsp cornstarch

• 1/4 cup dried tart cherries, soaked in hot water and drained

• 1/4 cup toasted pecans, chopped

Get ready to be won over by this sweet take on a classic rack of lamb.

Directions

• On roasting rack in a shallow baking pan, place lamb meat-side up. Spread mustard over meat.
• In small bowl, combine bread crumbs, parsley, rosemary, and pepper. Pat bread crumb mixture over mustard.
• Roast at 375ºF for 30 to 35 minutes per pound or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well.
• Let roast stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees. Serve with Cherry Pecan Sauce.
• Cherry Pecan SauceIn a small saucepan, heat oil over medium-high heat, and cook onion 3 to 4 minutes, stirring occasionally.
• Mix in pineapple juice, vinegar, brown sugar, beef granules, nutmeg, and pepper.
• Combine water and cornstarch; mix well, and blend into sauce. Bring to a boil stirring until thickened.
• Add cherries and pecans. Remove from heat; let stand 10 minutes. Makes about 1 1/4 cups of sauce.