Herb-Crusted Rack of Lamb

Looking for the perfect holiday meal? This herb-crusted rack of lamb from The KetoDiet Cookbook is decadent, delicious, and sure to impress your guests at your next family gathering.

Herb-Crusted Rack of Lamb
Guaranteed to impress your guests, herb-and-macadamia-crusted rack of lamb is a great meal for special occasions, like holidays an d family gatherings.

Serves 4  – Prep: 15 Minutes – Cook time: 30 Minutes

INGREDIENTS
2 large 8-rib racks of lamb (1.5 kg/3.3 lb)
½ teaspoon salt
Freshly ground black pepper, to taste
½ cup (65 g/2.3 oz) macadamia nuts or blanched almonds
1 tablespoon (15 g/0.5 oz) Dijon Mustard (below)
1 tablespoon (2 g/0.07 oz) chopped fresh rosemary leaves
¼ cup (15 g/0.5 oz) chopped fresh parsley
1 tablespoon (2 g/0.07 oz) chopped fresh thyme leaves
1 tablespoon (6 g/0.2 oz) lemon zest
2 cloves garlic
2 tablespoons (30 g/1.1 oz) ghee

NUTRITION FACTS PER SERVING
Total carbs: 3.6 g
Fiber: 2 g
Net carbs: 1.6 g
Protein: 30.4 g
Fat: 77.6 g
Energy: 834 kcal
Macronutrient ratio:
Calories from carbs (1%), protein (14%), fat (85%)

Preheat the oven to 400°F (200°C, or gas mark 6). Remove the lamb from the fridge and let it sit for a few minutes at room temperature. Wash and pat dry the rack and season with salt and black pepper.

Place the macadamia nuts, mustard, rosemary, parsley, thyme, lemon zest, and garlic into a blender and pulse until smooth; or, leave a slightly crumbly texture, if you like. Season with salt and black pepper. This will form the nut-and-herb crust.

Heat a large ovenproof pan greased with ghee over a high heat. Add the lamb racks with the fatty large side down and cook for 2 to 3 minutes until browned. Turn the racks and cook on the other side for 30 seconds and then cook them standing up for another 30 seconds to seal the meat from all sides. Transfer to a plate to cool to room temperature. Next, cover the fatty part with the nut-and-herb crust and press it in using your fingers so it won’t fall off during baking.

Set the racks on a baking sheet with the crusted side up. Bake for 15 to 18 minutes (medium-rare) or 20 to 23 minutes (medium). Remove from the oven and cover with aluminum foil to rest for 10 minutes. As with steak, the meat will continue cooking from the residual heat. When done, the meat inside should be evenly cooked, pink, and juicy.
When ready to serve, use a sharp knife and gently slice each cutlet to prevent the crust from falling off.

Dijon Mustard

Making mustard at home is so simple—and so rewarding. It takes just a few minutes to prepare, and it tastes amazing after a few weeks of aging in the fridge.

INGREDIENTS
1 medium (110 g/3.9 oz) onion
2 cloves garlic
1 cup (240 ml/8 fl oz) dry white wine
¼ cup (60 ml/2 fl oz) white wine vinegar; or substitute with ¼ cup (60 ml/2 fl oz) vinegar and
¾ cup (180 ml/6 fl oz) of water
½ cup (120 ml/4 fl oz) water
1 cup (120 g/4.2 oz) mustard powder/ground mustard seeds
1 teaspoon ground turmeric
3 to 5 dashes Tabasco or other sugar-free hot sauce
5 to 10 drops liquid stevia
2 tablespoons (30 ml/1 fl oz) extra virgin olive oil (or macadamia, or avocado oil)
1 teaspoon salt

NUTRITION FACTS PER SERVING
(1 tablespoon/15 g/0.5 oz)
Total carbs: 1.1 g
Fiber: 0.4 g
Net carbs: 0.7 g
Protein: 0.8 g
Fat: 1.7 g
Energy: 27 kcal
Macronutrient ratio: Calories from carbs (13%), protein (15%), fat (72%)

Peel and roughly chop the onion and garlic and place them in a nonreactive saucepan (see below). Pour in the wine, vinegar, and water and bring to a boil over medium heat. Simmer for about 5 minutes.

Cool and strain the mixture, discarding the solids. Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens, about 2 to 5 minutes. Add the turmeric, Tabasco, stevia, oil, and salt.

Mix until well combined. Store in a jar in the refrigerator for up to 6 months. The mustard will taste best after a few weeks of aging.

TIP
You can make different types of mustard by adding a variety of optional
ingredients. Try horseradish, fresh herbs, or whole grain mustard seeds.

WHAT IS A NONREACTIVE SAUCEPAN?
It’s a saucepan made of a material that will not react with acidic
ingredients. For example, stainless steel is nonreactive, while copper
is a reactive material that will easily wear off if used with acidic
ingredients like lemon juice or vinegar.

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