Before a shelled pecan is ready to be sold, it must first be cleaned, sized, sterilised, cracked and finally, shelled.



Pecan Lamb with Potato and Green Bean Salad

A hearty meal which can be prepared in minutes.

  1. Preheat over to 220°C. Cut each lamb rack in half. Place, fat-side up, in a roasting pan
  2. Place pecans, sage, garlic and oil in the bowl of a food processor and process until coarsely chopped. Season with salt and pepper. Press mixture firmly onto the lamb.
  3. Bake in oven for 20-25 minutes for medium-rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
  4. Meanwhile, cook potatoes in a saucepan of salted boiling water over medium-high heat for 4-5 minutes or until tender. Add beans in the last minute of cooking. Drain. Place in a bowl with the onion and mayonnaise and toss to combine. Serve lamb with the potato and green bean salad.
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Cooking Time: 35 minutes
Serves: 4

  • 2 lamb racks (6 cutlets each)
  • 100g pecans
  • 8 fresh sage leaves
  • 1 garlic clove, crushed
  • 1 tbs olive oil
  • Salt & freshly ground black pepper
  • 500g chat (small coliban) potatoes, quartered
  • 100g Italian flat green beans, diagonally sliced into thirds
  • 1 small red onion, halved, thinly sliced
  • 85g (1/3 cup) good-quality whole-egg mayonnaise