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 can download it here!

Serve Your Rack Of Lamb with:

• Green Beans with Lemon and Almonds
• Creamy Keto Mash
• Easy Summer Vegetable Salsa
• Authentic Greek Salad
• Low-carb "Potato" Salad
• Buttered Brussels Sprouts

Note that nutrition facts in this recipe are estimated. Some cuts of lamb are relatively lean while other cuts are high in fat (like the one I used). Using leaner cuts with fat trimmed off will dramatically change the calorie and fat content of this meal.

Step-by-step

1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

2. 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).

   

3. 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.

   

4. 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 (skip salt if using salted pork rinds) and the remaining 1 tablespoon of ghee into a food processor.

   

5. 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.

   

6. Add the pork rind & herb crust and press it in using your fingers so it won't fall off 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.

   

7. 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.

   

8. Best eaten immediately while still warm. You can store the ribs covered in the fridge for up to 3 days. Always reheat in the oven or microwave before serving.

   

Recipe

Rack of Lamb with Grain-Free Herb & Mustard Crust

★★★★☆4.3 (41 ratings)

A classic rack of lamb recipe with tasty herb grain-free coating. A delicious yet simple low-carb dish for any ...

Hands on

15m

Overall

30m

Servings

4

0.7 g

Net carbs

37.2 g

Protein

66.9 g

Fat

779

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 2 large racks of lamb, 8 ribs (1.5 kg/ 3.3 lb) - will yield about 50% meat
• 2 tbsp ghee or lard (30 ml)
• 1 tbsp Dijon mustard (15 ml) - you can make your own
• 1 cup ground pork rinds (50 g/ 1.7 oz) - you can make your own
• 2 cloves garlic, minced
• 1-2 sprigs fresh rosemary or 1-2 tsp dried rosemary
• ¹/₂ tsp sea salt, or to taste
• freshly ground black pepper

Instructions

1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

2. 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).

3. 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.

4. 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 (skip salt if using salted pork rinds) and the remaining 1 tablespoon of ghee into a food processor.

5. 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.

6. Add the pork rind & herb crust and press it in using your fingers so it won't fall off 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.

7. 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.

8. Best eaten immediately while still warm. You can store the ribs covered in the fridge for up to 3 days. Always reheat in the oven or microwave before serving.

Nutrition per serving, 2 ribs

Carbs 0%Protein 20%Fat 80% of calories

Net carbs

0.7 g

Total carbs

0.9 g

Fiber

0.2 g

Sugars

0.1 g

Protein

37.2 g

Fat

66.9 g

Saturated fat

30.2 g

Calories

779 kcal

Sodium

428 mg · 18.6% RDA

Magnesium

41 mg · 10.4% RDA

Potassium

446 mg · 22.3% EMR

Nutrition by ingredient

Per 2 ribs	Net carbs	Protein	Fat	kcal
Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw	0 g	28.7 g	57.6 g	641
Ghee	0 g	0 g	7.5 g	68
Dijon mustard	0.2 g	0.2 g	0.4 g	7
Pork rinds (pork skins), dry, plain (for "breading")	0 g	8.1 g	1.3 g	61
Garlic, fresh	0.5 g	0.1 g	0 g	2
Rosemary, fresh	0 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	0.7 g	37.2 g	66.9 g	779

Serving size 2 ribs

• Gluten free
• Dairy free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free