Herb Crusted Rack of Lamb – Gluten Free | Dairy Free | Paleo | Keto

Instructions

1) Stir together macadamia meal, parsley, rosemary, mustard, salt and pepper in a bowl, then drizzle with 2 tablespoons oil and toss until combined well.

2) Put oven rack in middle position and preheat to 200°C.

3) Season lamb with salt and pepper. Heat remaining tablespoon oil in a large frying pan over moderately high heat until hot but not smoking, then brown lamb rack one at a time, turning once, about 4 minutes per rack. Transfer to a large roasting pan, arranging fatty sides up.

4) Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion on each rack, gently pressing to adhere.

5) Roast lamb 25 minutes, finishing it off with a 2-minute grill if the top hasn’t browned, and transfer to a cutting board. Let stand 10 minutes, then serve with your choice of vegetables. We recommend roasted Brussel sprouts and broccoli with olive oil, garlic and paprika.