Uncanny Pecan Lamb
A proclamation of lamb for the evening meal is usually met with an elaborate "Oooh" (as in, "Look at you, Ms. Posh Pants). But here's the thing: It couldn't be easier to make. You get to enjoy all of the benefits of a ritzy and impressive dinner, with minimal effort. It's awesome. This simple but phenomenal slow cooker recipe was inspired by "Pecan Crusted Rack of Lamb" from The Paleo Slow Cooker by Arsy Vartanian.
Uncanny Pecan Lamb
1 cup pecans, ground in a mini food processor
1/4 teaspoon course sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1 (1.5 lb) rack of lamb
1/2 teaspoon raw yacón syrup
1 tablespoon stone ground mustard
Juice of 1/2 lemon
1/2 cup organic beef broth (or stock)
2 sprigs fresh rosemary
Sea salt and freshly ground black pepper, to taste
Mix the pecans, salt, pepper, cumin and paprika in a medium bowl. In a small bowl, mix the yacón syrup, mustard and lemon juice. Pat the rack of lamb with paper towels and place on a plate. Generously brush lamb with yacón sauce on both sides and pat pecan mixture onto the lamb on both sides. Pour the broth into a slow cooker and add the lamb. Place a sprig of rosemary on each side of the meat and cook on high for 4 hours. Let rest for 5 minutes before serving.