Rack of Lamb with Grain-Free Herb & Mustard Crust

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4 from 57 votes

Rack of Lamb with Grain-Free Herb & Mustard Crust

1 hour 10 minutes


  • 2 rack of lamb
  • 1.5 kilograms meat
  • 2 tablespoons ghee (or lard)
  • 1 tablespoon dijon mustard (or lard)
  • 1 cup pork rind (or lard)
  • 2 cloves garlic (or lard)
  • 2 sprigs fresh rosemary (or lard)
  • 1/2 teaspoon salt (or lard)
  • freshly ground black pepper


  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Originally posted 2019-02-20 17:51:32.

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