📝 About This Recipe
This elegant masterpiece features succulent, grass-fed lamb encased in a vibrant, aromatic crust of fresh Mediterranean herbs and savory almond meal. By replacing traditional breadcrumbs with ground almonds, we achieve a satisfying crunch and nutty depth while remaining strictly sugar-free and keto-friendly. The result is a tender, pink-centered roast that brings the rustic sophistication of the French countryside directly to your dinner table.
🥗 Ingredients
The Lamb
- 2 racks Rack of Lamb (8 bones each, frenched, at room temperature)
- 1.5 teaspoons Kosher Salt (more for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (for high-heat searing)
The Herb Crust
- 3/4 cup Almond Meal (unblanched for texture)
- 2 tablespoons Fresh Rosemary (minced finely)
- 1 tablespoon Fresh Thyme (leaves only)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 3 cloves Garlic (grated or microplaned)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 2 tablespoons Extra Virgin Olive Oil (to bind the crust)
The Binder and Pan Sauce
- 3 tablespoons Dijon Mustard (ensure no sugar added in ingredients)
- 1/2 cup Beef or Lamb Bone Broth (unsweetened)
- 1 tablespoon Cold Unsalted Butter (cubed)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 425°F (220°C). Line a small roasting pan or rimmed baking sheet with parchment paper.
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3
In a medium bowl, combine the almond meal, rosemary, thyme, parsley, grated garlic, and lemon zest. Stir in 2 tablespoons of olive oil until the mixture resembles wet sand.
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4
Pat the lamb racks completely dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper.
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5
Heat the avocado oil in a large heavy-bottomed skillet over high heat until it just begins to shimmer and smoke slightly.
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6
Sear the lamb racks for 2-3 minutes per side until a deep golden-brown crust forms. Do not forget to sear the narrow ends. Remove from the pan and let cool for 5 minutes.
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7
Brush the fat side (the top) of each rack generously with the Dijon mustard. This acts as the 'glue' for our herb mixture.
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8
Press the herb and almond mixture firmly onto the mustard-coated side of the lamb, creating an even, thick layer.
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9
Place the racks in the roasting pan, bone-side down. Roast in the center of the oven for 15-20 minutes.
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10
Use an instant-read thermometer to check the internal temperature. For medium-rare, pull the lamb out at 130°F (54°C).
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11
Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 10 minutes; this is crucial for the juices to redistribute.
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12
While the lamb rests, deglaze the searing skillet with the bone broth over medium heat, scraping up any browned bits (fond).
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13
Simmer the broth until reduced by half, then whisk in the cold butter to create a glossy, sugar-free jus.
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14
Carve the lamb by slicing between the bones into individual chops and serve immediately with the pan jus.
💡 Chef's Tips
Always use a meat thermometer; lamb can go from perfect to overdone in just two minutes. If the herb crust starts to brown too quickly in the oven, cover it loosely with a small piece of foil. For the best crust adhesion, ensure the meat is patted very dry before searing. Substitute almond meal with crushed walnuts or pecans for a different flavor profile. Don't skip the resting period, or all those delicious juices will run out on your cutting board.
🍽️ Serving Suggestions
Serve alongside roasted asparagus spears drizzled with lemon and olive oil. Pair with a creamy cauliflower mash seasoned with roasted garlic and chives. A crisp arugula salad with a sugar-free vinaigrette cuts through the richness of the lamb. Accompany with a glass of bold, dry Cabernet Sauvignon or Syrah. For a classic touch, serve with a side of sautéed wild mushrooms and shallots.