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Monday 18 January 2016

Rack Of Lamb with a Grain Free Crust : Great Tasting Real Food

Lamb does tend to be a more expensive meat, but just tastes superb! Stores and supermarkets do sometimes have 'special offers' - which if you are watching your budget can be an opportune moment to purchase! This lovely recipe I'm sharing serves four ... you may wish to give it a try!

Ingredients (makes 4 servings):
2 large racks of lamb, 8 ribs (1.5 kg / 3.3 lb) - will yield about 50% meat
2 tbsp ghee or lard
1 tbsp Dijon mustard - you can make your own
1 cup ground pork rinds (50 g/ 1.7 oz) - you can make your own to avoid unhealthy additives
2 cloves garlic, minced
1-2 sprigs fresh rosemary or 1-2 tsp fried rosemary
½ tsp salt or to taste (pink Himalayan is good)
freshly ground black pepper

1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 400 F / 200 C. 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).
2. 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.
3. 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.
4. Pulse until crumbly (a Kenwood mixer or similar with a food processor attachment works well). 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.
5. 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.
6. 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.


The above recipe idea is from Martina - pictured above. She lives in the UK and holds a degree in Economics, she worked in auditing, but has always been passionate about nutrition and healthy living. She loves food, science, photography and creating new recipes and is a firm believer of low-carb living and regular exercise. As a science geek, she bases her views on valid research and has first-hand experience of what it is to be on a low-carb diet. She started eating low-carb in 2011, shortly after being diagnosed with Hashimoto’s hypothyroidism. Since then, she has been trying to figure out what works best for her and discovered some of the great benefits of low-carb eating. Following a low-carb, paleo-friendly diet plan helps her to maintain a healthy weight while eating real food ...

Have a great 'real food' day

All the best Jan


Nikki (Sarah) said...

Looks yummy. Although I don't eat a lot of meat, I do love lamb. Happy week Jan and buds.

Tom said...

Thanks for visiting my blog...I too am Diabetic, I'll be back.

Lowcarb team member said...

Hi Nikki(Sarah) - hope your week has started well.
Many thanks for your comment ... and yes isn't lamb 'yummy' ... this is also a nice recipe idea

All the best Jan

Lowcarb team member said...

Hello Tom, and welcome to the low carb diabetic blog.
I did enjoy reading and looking at your photo's on your recent post.

Glad to hear you'll be back!

Have a good week

All the best Jan

Brice @ keto diet said...

Lamb meat is awesome. It has a high quality of protein and it is also an outstanding source of rich of vitamins and minerals. Thanks for sharing the recipe of keto.