Rack of Lamb in a Pecan Crust
Here's a recipe from The Inn At Little Washington:
Rack of Lamb in a Pecan Crust No. 1800 Yields 2 Servings
CABERNET SAUCE: 1 Medium Tomato, Chopped
1/2 Cup Mushrooms, Sliced 1/2 Cup Lamb Stock
1 Carrot, Diced 1 Tbls All-Purpose Flour
1 Stalk Celery, w/Leaves, BARBECUE SAUCE:
Chopped 1/4 Cup Ketchup
1 small Onion, Minced 1 Medium Onion, Chopped
2 Shallots, Minced 1/4 Cup White Wine Vinegar
1/4 Cup Parsley, Chopped 1 Tbls Worcestershire Sauce
1/2 tsp Dried Rosemary, Rubbed 1 tsp Dry Mustard
1/2 tsp Dried Tarragon, 1/4 tsp Tabasco Sauce
Crushed PREPARATION:
1 Bay Leaf 8 oz Rack of Lamb, Boned
1 Cup Cabernet 1/4 Cup Pecans, Ground
2 Tbls Tomato Paste
Preheat the oven to 350 degrees.
Preheat the broiler.
Prepare the cabernet sauce: Saute the vegetables until limp.
Deglaze the pan with the wine.
Add the tomato paste, chopped tomato and lamb stock.
Simmer, partially covered, until reduced by half.
Add the flour.
Cook, stirring, until the sauce thickens.
Set aside 1/2 of the sauce.
Prepare the barbecue sauce: Combine the ingredients.
Mix a small amount of the barbecue sauce with the remaining cabernet sauce.
Strain.
Season to taste.
Season the rack of lamb to taste.
Sear the lamb under the broiler (1-2" from the heat source).
Brush the lamb liberally with the cabernet sauce-barbecue sauce mixture.
Roll the meat in the ground pecans, coating thoroughly.
Place the meat on a rack in the oven.
Roast until the nuts are toasted and the meat is medium rare.
Slice in 3 pieces, pour over some of the reserved cabernet sauce and serve.
Source: rec.food.recipes
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