Name: Roast Lamb with Marionberry-Pecan Crust
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 55 minutes
Yield: Makes 4 servings
Ingredients: 2 well-trimmed racks of lamb (each about 1 1/4 pounds); 6 tablespoons marionberry or boysenberry jam; 1/4 cup Dijon mustard; 3/4 cup finely chopped pecans; 6 tablespoons minced fresh Italian parsley; 3/4 cup fresh breadcrumbs made from crustless French bread; 4 tablespoons (1/2 stick) butter,melted

Roast Lamb with Marionberry-Pecan CrustLeo Gong

Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own."

Test-kitchen tip:

For fresh breadcrumbs, grind pieces of crustless French bread in food processor to coarse crumbs.

Recipe notes

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