Copyright 2012-2016 - KetoDiet Blog (

Rack of Lamb with Grain-Free Herb & Mustard Crust

This meal is inspired by my Herb-Crusted Rack of Lamb, a recipe I created exclusively for the KetoDiet Cookbook! Both of my recipes are dairy-free and this one is also nut-free.

Apart from over 150 low-carb, paleo and primal recipes found in my cookbook, you will soon be able to download 6 weekly diet plans that I created specifically for it. Apart from diet plans, it will also include a complete allergy guide. You will be able to download it from my book page from Jan 15th.

Preparation time


Nutritional values (per serving, 2 ribs):

0.7 grams 0.2 grams 37.2 grams 66.9 grams 30.2 grams 779 calories
Total Carbs0.9grams
Net Carbs0.7grams
of which Saturated30.2grams
Magnesium41mg (10% RDA)
Potassium445mg (22% EMR)

Nutrition facts are estimated. Some cuts are relatively lean while other cuts - like the ones I used - are high in fat. Lean cuts can reduce the calories to about 450 kcal and fat to about 27 g. Macronutrient ratio: Calories from carbs (0%), protein (20%), fat (80%).

Ingredients (makes 4 servings):

Tips for Sides to Serve With:


  1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 400 F / 200 C. Season the racks with salt and pepper. Heat a large pan greased with 1 tablespoon of ghee over a high heat and place in the lamb racks with the fatty side down (ideally one rack at a time to avoid overcooking).
  2. Cook for just 2-3 minutes until browned. Turn on the other side and cook for about 30 seconds. Using tongs, cook the rack standing up for another 30 seconds and on the sides for 30 seconds to seal the meat from all sides.
  3. Place on a baking tray lined with parchment paper and let it cool down slightly. Meanwhile, prepare the crust. Place the pork rinds, minced garlic, rosemary, more salt and pepper (if using unsalted pork rinds) and the remaining 1 tablespoon of ghee into a food processor.
  4. Pulse until crumbly (I use a Kenwood mixer with a food processor attachment). Wrap a piece of aluminium foil tightly around the exposed rib bones to prevent them from burning. Spread the mustard over the top fatty parts.
  5. Add the pork rind & herb crust and press it in using your fingers so it won't fall of during baking. Place in the oven and bake for 15-18 minutes (medium-rare) or 20-23 minutes (medium). Remove from the oven and cover with aluminium foil and let it rest for about 10 minutes. The meat will keep cooking from the residual heat resulting in evenly cooked and juicy meat.
  6. When ready to be served, remove the aluminium foil and discard. Use a sharp knife to gently slice the racks to prevent the crust from falling off. Enjoy!

Add comment

  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

As Featured On

As Featured