Herb-Crusted Rack of Lamb

Why This Is Strictly Keto

Lamb is naturally carb-free, and ground almonds replace the breadcrumbs of a classic herb crust. Dijon mustard, garlic, fresh herbs and lemon zest give the flavor and hold the crust in place without any flour or starch.

Ingredients

• 2 racks of lamb (8 ribs each, about 1½ lb each), frenched
• Salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 3 tablespoons Dijon mustard

Herb crust

• ½ cup almond flour
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons melted butter

Instructions

1. Prep the lamb: Heat the oven to 400°F (200°C). Pat the lamb dry and season all over with salt and pepper.

2. Sear: Heat 1 tablespoon olive oil in a large oven-safe skillet over high heat. Sear the racks for 2–3 minutes per side, until deeply browned, then set them fat-side up on a rimmed baking sheet.

3. Mix the crust: Combine the almond flour, parsley, rosemary, thyme, garlic, lemon zest, remaining olive oil and melted butter with a pinch of salt until it resembles damp sand.

4. Coat: Brush the top and sides of each rack with Dijon mustard, then press the herb mixture firmly onto the mustard.

5. Roast: Roast for 15–20 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare.

6. Rest and carve: Rest for 10 minutes, tented loosely with foil, then slice between the bones into chops.

Nutritional Info (per serving, approximate)

Tips

• Buy “frenched” racks to save prep time and get the classic presentation.
• Use a thermometer — lamb goes from perfectly pink to overdone in minutes.
• If the crust browns too fast, tent the racks loosely with foil for the last 5 minutes.