*Yield - 4 Servings - 45 minutes Prep and Total Active Time
INGREDIENTS
- 1 Frenched- rack of lamb (preferably 1.5-2 LB rack)
- 1/2 cup raw Big Red Walnuts
- 5 sprigs fresh thyme
- 3 cloves garlic
- 1 cup basmati rice
- 5 T butter
- 1 T turmeric
- Garlic powder
- Sea salt
- Black pepper
INSTRUCTIONS
Season lamb with salt, black pepper and garlic powder on all sides. In a pan, brown lamb on high heat until outer layer is browned and caramelized. Set aside. In a food processor pulse walnuts, thyme leaves and crushed garlic until breadcrumb like consistency forms.
Rub fatty layer of rack with butter and firmly press walnut herb mixture against lamb until fully coated. Do not coat bones. Set oven to 400 degrees and bake for 15 minutes or until meat thermometer reads 120 degrees. Let lamb rest for 10 minutes before slicing chops.
