Hot Lamb Rack with Almonds

(Total Time: 35 MIN| Serves: 4)

2 pieces of 4-bone racks, trimmed
¼ cup apple cider vinegar
1 tbsp hot chili sauce, sugar-free
2 tbsp Dijon mustard
4 tbsp olive oil
¼ cup almonds, finely chopped
1 cup vegetable stock

1 tsp salt
½ tsp dried basil
¼ tsp chili powder


  1. Rinse well the meat and place in the pot. Pour in the stock and seal the lid. Set the steam release handle and press the ‘’Manual’’ button.
  2. Set the timer for 10 minutes on high pressure.
  3. Meanwhile, in a small bowl, whisk together apple cider, Dijon mustard, hot chili sauce, olive oil, salt, basil, and chili. Set aside.
  4. When you hear the cooker’s end signal, perform a quick pressure release and open the lid.
  5. Remove the meat from the pot and chill for a while.
  6. Preheat the oven to 350 degrees F. Line some parchment paper over a baking sheet and set aside.
  7. Generously brush each piece of lamb with the mustard mixture and sprinkle with almonds.
  8. Bake for 10-15 minutes or until lightly golden brown.
    Per Serving (Calories 351 | Total Fats: 24.7g | Net Carbs: 1g | Protein: 29.8g |Fiber: 1.1g)