Rack of lamb with a herb crust
The crust is almond flour rather than breadcrumbs, which browns faster — so it goes on after the searing and only needs the last fifteen minutes in the oven.
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Ingredients
For the whole dish · serves 4
- Rack of lamb1¼ lb
- Almond flour2 oz
- Butter1½ oz
- Dijon mustard4 tsp
- Flat-leaf parsleya large handful
- Fresh rosemarya few sprigs
- Garlic clovestwo, crushed
- Sea saltto taste
Served with
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+4g net · 115 kcal · 20 min · together 6g net, 605 kcal
Method
6 steps · 50 minutes
- Score the fat cap in a diamond pattern, through the fat but not into the meat.
- Sear it fat side down in a dry pan for 4 minutes to render some of it out, then all the other sides briefly.
- Blitz the herbs, garlic, almonds and melted butter into a rough green crumb.
- Brush the fat cap with mustard and press the crumb on. The mustard is glue as much as it is flavor.
- Fifteen minutes at 400F for pink, or until the center reads 130F. An almond crust colors fast, so cover it with foil if it darkens early.
- Rest it 10 minutes and carve between the bones. Carved hot, the crust falls off in one piece.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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