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Parsley, Orange and Pecan Crusted Rack of Lamb

This lamb dish is sure to impress, and the best part is it’s simple to make! 

By: Adam Moore

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Parsley, Orange and Pecan Crusted Rack of Lamb

Parsley, Orange and Pecan Crusted Rack of Lamb

Course: Dinner
Keyword: lamb, lamb chops, pecan crusted
Servings: 4
Author: Adam Moore


  • 1 rack of lamb
  • 1 tablespoon olive oil
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 1 garlic clove, crushed
  • Zest of 1 orange
  • 1/2 cup pecans, toasted and finely chopped
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper to taste


  • Preheat the oven to 400˚. Rub lamb on all sides with olive oil and season with salt and pepper. Position lamb in a roasting pan, meaty side up, and place in oven for 10 minutes.
  • While lamb is cooking, combine parsley, garlic, orange zest and pecans in a bowl.
  • Remove lamb from oven. Spread all sides with Dijon mustard (but keep it off the bones), and then coat with herb and nut mix, gently pressing it into the mustard.
  • Return to oven, and continue to cook for an additional 10 minutes or to desired doneness.


Bonus recipe tips from Chef Adam Moore:
  • You can leave the fat on the rack; there’s usually still a lot of good meat in it.
  • Any fine-grain or spicy mustard will work, but heavily seeded mustards don’t hold the crust on as well. Mayonnaise or yogurt are also good stand-ins for Dijon.
  • The texture of the chopped pecans should resemble coarse sand. Or if you don’t want to use nuts, you can swap in finely chopped pepitas or grated Parmesan.
  • For more citrus flavor, squeeze the juice from the zested orange over the top of the meat when it comes out of the oven, before you add the crust.
  • For a nice presentation, wrap the protruding bones with foil to keep them from discoloring.
  • Roasted sweet potatoes make for a delicious side. For a beverage pairing, try a light red wine or a zesty white.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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