Rack of Lamb with Grain-Free Herb & Mustard Crust
- 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.
Originally posted 2019-02-20 17:51:32.