Rack of Lamb with Grain-Free Herb & Mustard Crust

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Rack of Lamb with Grain-Free Herb & Mustard CrustPin recipeFollow us 81.8k

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.

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Hands-on Overall

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
Fiber0.2grams
Net Carbs0.7grams
Protein37.2grams
Fat66.9grams
of which Saturated30.2grams
Calories779kcal
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)

  • 2 large racks of lamb, 8 ribs (1.5 kg / 3.3 lb) - will yield about 50% meat
  • 2 tbsp ghee or lard
  • 1 tbsp Dijon mustard - you can make your own
  • 1 cup ground pork rinds (50 g/ 1.7 oz) - you can make your own to avoid unhealthy additives
  • 2 cloves garlic, minced
  • 1-2 sprigs fresh rosemary or 1-2 tsp fried rosemary
  • 1/2 tsp salt or to taste (I like pink Himalayan)
  • freshly ground black pepper
Tips for Sides to Serve With:
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Instructions

  1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 200 °C/ 400 °F. 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). Rack of Lamb with Grain-Free Herb & Mustard Crust
  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. Rack of Lamb with Grain-Free Herb & Mustard Crust
  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. Rack of Lamb with Grain-Free Herb & Mustard Crust
  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. Rack of Lamb with Grain-Free Herb & Mustard Crust
  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. Rack of Lamb with Grain-Free Herb & Mustard Crust
  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. Rack of Lamb with Grain-Free Herb & Mustard Crust Enjoy! Rack of Lamb with Grain-Free Herb & Mustard Crust
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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