Roast Lamb with Marionberry-Pecan Crust

I've made this so many times! I always use pomegranate molasses because it's easier to find than marionberry. It's a showstopper.

• lauraj47479685

• Boston, MA

• 5/16/2020

This was great! My hubby loved the crust which I made with hazelnut as per recommendations. He is never big on sauces but loved this one. For those of us in the south. Marianberry is a blackberry. Mine took a lot longer to cook, so I just kept at it until my meat thermometer reached 125 degrees. It was a perfect medium rare after resting under foil for ten minutes. For the person who said you'd need a cleaver to cut it, all you really need is a meat knife that is serrated. Also mine was a little fatty. I recommend having your butcher trim some of the fat cap off if yours has a thick layer of fat. I will try this on a leg of lamb next time to make it easier although it was rather pretty on the rack.

• magnoliafoodie

• Houston, Texas

• 4/3/2016

fabulous! i hesitated to make this because my husband prefers lamb without sauces etc, but it sounded too good. he said this was the best rack of lamb he has ever had...he usually orders lamb or duck at french restaurants. i made as is with boysenberry jam (1/2 recipe for one 8 bone rack from costco) except with a little less butter. took a little less time than recommended for the 130 degree temp but was perfect med-rare. served with roasted red and purple potatoes with rosemary and roasted brussels sprouts. started with arugula beet salad with sauteed goat cheese medallions. would be very easy for small dinner party.

• jenbennick

• CT

• 12/20/2013

My husband thought this was the most delicious lamb he had ever tasted. My kids hated it.

• hdruker

• 6/8/2010

Terrific recipe. I used a Costco boneless leg of lamb and had to clip away the elastic netting that was holding the piece of meat together to apply the crust. I added the sauce and breading and then closed the netting back up with some string. The leg cooked for about an hour to reach 145 and then had to cut away the string and netting after it rested. It was a bit of a mess cutting it up but I just scooped up the crust and served in a bowl as a side. It was absolutely awesome. Wouldn't change the recipe at all.

• heropp

• Simi Valley, CA

• 1/24/2010

As a Scandinavian, I immediately recognized the opportunity to use my beloved lingonberry jam, while as a Pacific Northwesterner, I had to go along with the suggestion to use hazelnuts. Fabulous - it was like transporting home in minutes! Minor complaints: The crust did indeed start to burn at 20 min., and I halved the recipe, using one (1-1/4 lb.) rack of lamb, but it was still way too much for two of us. (I was sorry I hadn't invited the neighbors after all.)

• Anonymous

• Pittsburgh, PA

• 12/21/2008

如果你是第一次的烤羊肉in your life, here is a hint: you need a cleaver. Your standard Wusthof kitchen knife does not get the job done (properly). The flavor on the lamb was amazing, and the crust was also spectacular, though I don't know if the butter drizzle is absolutely necessary. I felt that the butter dampened the crust and prevented it from becoming crispy. If the butter is a preventive measure from burning the crust (I know pecans burn easily) then I would probably suggest omitting the butter and spraying lightly with oil instead. Otherwise a good recipe - I should have done a test run though prior to serving it on a date!

• uneedtoeat

• bartlett, il

• 12/20/2008

Fabulous!!! Made with Carmelized Shallot Mashed Potatoes from this website. Will DEFINITELY make again!!!

• Anonymous

• British Columbia, Canada

• 11/15/2008

I made this for Easter, except I made it with a leg of lamb instead of the rack. Because it takes longer to roast, make sure you put a loose tin-foil tent over it to prevent the topping from getting too brown. It was so easy, and incredibly delicious...my family went crazy over it! I made a sauce to go over the lamb (a variation from another reviewer) of the leftover boysenberry jam, garlic, and a little dijon mustard warmed up together. Fantastic!!!

• jmcsmile

• Las Vegas

• 3/24/2008

I used a lamb roast instead of two racks of lamb. Although it required a longer roasting time due to the larger cut of meat, this was absolutely delicious -- a hit with our family members over the holidays! I added two large cloves of fresh garlic to the breadcrumb mixture, then processed it all. I used olive oil instead of butter to drizzle on top. I also made a "sauce" by warming frozen blackberries, garlic, a smidge of dijon and some blackberry syrup -- using this as a garnish after slicing the lamb. Served with a large mixed-greens and feta/olive salad along with a side dish of buttered spaetzle seasoned with sauteed onions, garlic and fresh italian parsley. Great dinner.

• Anonymous

• Helena, Montana

• 12/29/2007

Amazing and so quick and easy. Made this for my boyfriend and he thought it came from a restaurant.

• hvinh02

• menlo park, CA

• 10/24/2007

这道菜是很棒的! !我做了两次使用bosenberry jam. The second time I went with coursely ground hazelnuts that were toasted lightly instead of pecans. It was even better!!! Yes, I made it again last night with coursely ground hazelnuts, but this time used a black raspberry chipotle sauce. Fantastic!!!

• Rachelbieb

• Birmingham, AL

• 9/8/2007

Easy and delicious! We've made it twice.

• leahks16

• 2/14/2007

Very easy to make - used blackberry preserves since I couldn't find marionberry or boysenberry and it was fine. You need to watch the lamb at the 20 minute mark, the topping can start to brown too much and burn. Took it out at 22 minutes and it was perfect - between rare and medium rare.

• Anonymous

• Washington, DC

• 2/15/2005