Preparation info

  • Difficulty


  • Serves


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • 3 racks of lamb, about 1 1/2 pounds each, with 8 rib bones
  • salt and freshly ground pepper to taste
  • 1/2 cup coarsely chopped pecans, toasted


To cook lamb

  1. Preheat the oven to 400°F.
  2. Season the lamb with salt and pepper and brush each side with the basic barbecue sauce.
  3. Grill or broil the lamb enough to crisp and lightly char the exterior on all sides.
  4. Place the lamb in a roasting pan and finish baking for about 14 to 15 minutes (for medium rare).
  5. Remove the lamb, place on a cutting board, and let rest for 5 minutes. Lay the blade of a sharp knife against the bone and slip the meat off in one piece.
  6. Roll the boneless loins first in the basic barbecue sauce, then in the pecans. Slice each loin into 6 medallions.