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Features on Butchering a Lamb
Meat Fabrication in a World of Cut, Boned, and Packaged Parts

Rising Star Chef Geoff Gardner of Sel de la Terre in Boston, MA on
Chef Geoff Gardner

Sel de La Terre
255 State Street
Boston, Massachusetts
(617) 720-1300
Pecan and Molasses Crusted Spring Lamb
Chef Geoff Gardner of Sel de la Terre – Boston, MA
Adapted by

Yield: 10-12 Servings


  • ½ cup caramelized onions
  • ¼ cup grated parmesan
  • 1/8 cup molasses
  • ½ Tablespoon chopped fresh rosemary
  • ½ teaspoon kosher salt
  • ¼ cup pecans, toasted, plus additional for garnish
  • Salt and pepper, to taste
  • 5-6 pounds Spring lamb loins

Place the onions, parmesan, molasses, rosemary and salt in a Cuisinart; puree until smooth. Add the pecans and pulse until the nuts are chopped and incorporated but not smooth. Season with salt and pepper, to taste. Refrigerate the mixture.

Preheat the oven to 400ºF.

Season the loin and rack of the lamb with salt and pepper. In a large sauté pan, sear each side of each loin. Remove from heat and spread the pecan and molasses crust mixture on the top of the seared lamb pieces. Roast the lamb to desired temperature, or approximately 10-12 minutes for medium-rare.

To Assemble and Serve:
Place 2-3 loins on each heated serving plate. Garnish each dish with a sprinkle of toasted pecans.



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  •    Published: April 2006
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