Honey-Lemon Rack of Lamb - Thanks to all the tips and advice from fellow bloggers!

If you remember, the first time I attempted to make a braised lamb shank, it was a disaster. Then, I received lots of tips and advice from fellow bloggers who were experienced cooks and they helped me solve my problem. They were so generous in sharing their knowledge with me. My "Quay Lo" has often said that my stubbornness has a good side, and that is that I don't give up easily. Like everyone, I have had my share of curve balls in the past and have been taken by surprise more than I can recall. I think I have found that stubbornness, or perhaps a better word is tenacity, leads to persevering over obstacles. However, the trait can be a two edged sword. In the face of an obstacle that is impossible to overcome, stubborness is stupid. There can be virtue in knowing "when to leave". In military terms this is "strategic withdrawal". While this idea is not unknown to me, believe me, there were many times I was stubborn to the point of stupid. I admit that I wondered if this was a case of doing that, but all the wonderful tips and advice from you steeled me to go at it again. I am so glad that I did. I think I got it right this time and I definitely learned along the way. My hubby says the most lasting lessons we learn come from trying and failing, and trying again. HOORAY!! The featured recipe today, with it's crusty pecan on the outside, and the tender lamb inside, is a match made in heaven. I proudly declare that this is a keeper lamb recipe. Try it!