Keto Pecan-Crusted Rack of Lamb
Succulent rack of lamb, encased in a crunchy pecan crust, perfectly embodies the keto ethos of low carb indulgence. This dish is not only visually striking but also packed with rich flavors that are sure to impress at any dinner table.
Servings 4
Calories 760kcal
Ingredients
- Rack of lamb 8 ribs - 1.5 to 2 pounds (680 to 907 grams)
- Raw pecans finely chopped - 1 cup (4.2 ounces / 120 grams)
- Fresh rosemary minced - 2 tablespoons (0.35 ounces / 10 grams)
- Fresh garlic minced - 2 cloves
- Dijon mustard - 2 tablespoons 1.05 ounces / 30 grams
- Olive oil - 2 tablespoons 1.05 ounces / 30 grams
- Salt - 1 teaspoon 0.2 ounces / 5.69 grams
- Ground black pepper - 1/2 teaspoon 0.1 ounces / 2.84 grams
Instructions
- Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.
- Pat the rack of lamb dry with paper towels and season generously with salt and pepper.
- In a bowl, mix together the chopped pecans, minced rosemary, and minced garlic to create the crust mixture. Set aside.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the rack of lamb for 2 minutes on each side until browned.
- Remove the skillet from heat. Brush the rack of lamb with Dijon mustard, then press the pecan mixture onto the mustard coating, covering all sides except for the bones.
- Transfer the skillet to the preheated oven and roast the lamb for 20-25 minutes, or until the internal temperature reads 145°F (63°C) for medium-rare.
- Let the lamb rest for 5-10 minutes before slicing between the ribs and serving.
Notes
For a more pronounced flavor, allow the lamb to marinate with the mustard and pecan crust for up to an hour before cooking. Ensure your pecans are finely chopped to adhere to the mustard coating and create a uniform crust. Leftovers can be stored in an airtight container and consumed within 3 days for optimal freshness.
Nutrition
Calories: 760kcal | Carbohydrates: 6g | Protein: 38g | Fat: 68g | Fiber: 2g