Preheat oven to 425°F. Rub lamb with oil and salt. Place in a roasting
pan, fat side
down. Roast 8 minutes. Turn and continue roasting 8
minutes. Remove from oven, leaving oven on.
Combine mustard, bread
crumbs, garlic, pecans, 2 tablespoons
rosemary, and goat cheese. Spread
over lamb. Return to oven and cook 15 minutes, until crust is golden
brown. Remove from oven and cover with foil to keep warm.
In
saucepan, combine balsamic vinegar and remaining 2 tablespoons rosemary
and let simmer for 6 to 8 minutes or until reduced to half.
Slice lamb into individual chops and drizzle sauce over chops. Serve with roasted butternut squash.
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Pecan Crusted Rack of Lamb With Rosemary Balsamic Sauce
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