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Almond Flour Crusted Rack of Lamb | virginia is for hunter-gatherers

Saturday, October 27, 2012

Almond Flour Crusted Rack of Lamb

We recently picked up a few racks of Australian lamb from Costco because it was on sale.  We wanted to take a stab at 'breading' the lamb to see what kind of result we would get.  This recipe is definitely one to add to the books.  The crust adds a nice flavor to the lamb without taking away from the juiciness and flavor of the meat.    

1 Tbsp ghee
1 rack of lamb
1/2 tsp garlic powder
1 tsp black pepper
black pepper and salt to taste


Preheat oven to 350ºF and mix almond flour, garlic powder, and 1 tsp black pepper.  While oven is preheating, heat the tablespoon of ghee in you favorite pan to sear the lamb.  The lamb should take 2-3 minutes per side.

Place the lamb on a cutting board or plate to rest for 5-7 minutes.

 and then brush the lamb liberally with your favorite mustard--we've been on a horseradish mustard kick lately (trust me on this).

Then generously apply the flour, garlic powder, and black pepper mixture over the lamb.

Place the lamb on a baking rack in the oven for 25-30 minutes until the internal temperature is 125ºF, which should leave the lamb medium-rare.  Be sure to take advantage of Dr. Google if you like your lamb more or less done.

We then tented the lamb for 10 minutes, and cut to serve.

We had this with our prosciutto-wrapped beets, and it was a great dinner.  Enjoy!

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