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Georgia Pecan & Molasses Crusted Rack of Lamb



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1/2 cup dark molasses
1 cup Dijon mustard
2 tbsp. Kava instant coffee
1/2 cup roasted garlic
2 cups finely minced, toasted Georgia pecans
1/2 cup panko crumbs or other toasted bread crumbs
1/4 cup olive oil
1 tsp. salt
1 tsp. cracked pepper mix
3 racks of lamb, chine bone removed


  1. 1
    For Marinade: Place molasses in a small saucepan and heat until just hot. Add coffee and stir until dissolved. Remove from heat and pour into a small mixing bowl. Mash the roasted garlic using side of chef’s knife until it is a smooth pureed consistency. Add the garlic and mustard into the molasses mixture. Stir until well blended.
  2. 2
    For Pecan Crust: Blend together all ingredients such as pecans, crumbs, olive oil, salt and pepper mix. Set aside.
  3. 3
    For Lamb: Preheat oven to 450°F. Trim excess fat and sliver skin off of lamb rack. Generously coat the meaty side of each rack with the molasses marinade, using the back of a spoon. Using your hands, pack a thin layer of the pecan crust tightly on top of the marinade. (This step may be done up to a day ahead.) Place racks, crust side up, on an oiled baking sheet. Roast for 8 -10 minutes before slicing into individual chops. Fan chops around plate and serve with creamy sage grits and roasted vegetables.


Kelly Yambor

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cuisines North & South American
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