1/2 c. dijon mustard
2 tbsp. honey
2 tbsp. molasses
4 cloves garlic, smashed
1 (3 1/2 lb.) rack of lamb
2 c. finely chopped roasted pecans
1/2 c. bread crumbs
1 tsp. chopped marjoram
1/4 c. olive oil
Salt to taste

Combine mustard, honey, molasses, and garlic. Marinate the lamb in this mixture at least 4 hours, preferably overnight. Reserve marinade. next day, bring lamb to room temperature (allow 4 to 6 hours). Preheat oven to 400 degrees. Place meat on sheet pan and roast for 8 minutes. Remove and let set for 10 minutes. Meanwhile, combine pecans, bread crumbs, marjoram, oil, and salt and pepper. Dip lamb in marinade and dredge in dry ingredients. Bake in bottom of oven until medium rare or until internal temperature reaches 130 degrees. Remove from oven and let sit for 2 minutes before carving.