Ready to elevate your dinner game with a dish that looks like it came straight from a five-star restaurant, but is secretly simple to make? This Spicy Almond-Crusted Rack of Lamb is your answer! We’re using the magic of the pressure cooker to create incredibly tender, fall-off-the-bone lamb in a fraction of the time. Then, it’s finished in the oven with a zesty, spicy Dijon glaze and a wonderfully crunchy almond crust. It’s the perfect blend of elegant, bold, and satisfying—ideal for a special occasion or a weeknight when you’re craving something truly spectacular.
Ingredients
• 2 (4-bone) lamb racks, frenched and trimmed
• 1 cup / 240 ml vegetable stock
• For the Glaze & Crust
• ¼ cup / 60 ml apple cider vinegar
• 4 tbsp / 60 ml olive oil
• 2 tbsp / 30 ml Dijon mustard
• 1 tbsp / 15 ml hot chili sauce, sugar-free
• ¼ cup / 30 g almonds, finely chopped
• 1 tsp / 5 g salt
• ½ tsp / 1 g dried basil
• ¼ tsp / 0.5 g chili powder
Instructions
1. Directions
2. Rinse the lamb racks, pat them completely dry, and place them inside your electric pressure cooker. Pour in the vegetable stock, secure the lid, and set the steam release valve to ‘Sealing’.
3. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 10 minutes.
4. While the lamb cooks, prepare the glaze. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, hot chili sauce, olive oil, salt, dried basil, and chili powder until well combined. Set aside.
5. Once the cooking time is complete, carefully perform a quick pressure release. When the float valve drops, it’s safe to open the lid.
6. Gently remove the lamb racks from the pot and transfer them to a plate. Let them cool slightly for a few minutes so the glaze will adhere better.
7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Brush the cooled lamb racks generously on all sides with the mustard mixture. Press the finely chopped almonds onto the surface, coating it evenly to create a crust.
9. Place the crusted racks on the prepared baking sheet and bake for 10-15 minutes, or until the almond crust is golden brown and toasted. Let the lamb rest for 5 minutes before slicing and serving.
Nutritional Information
• Serving Size: 1/2 Rack (4 bones)
• Calories: 351
• Total Fat: 24.7g
• Protein: 29.8g
• Net Carbs: 1g
• Fiber: 1.1g
Pro Tips
• Pro-Tips for Perfect Lamb
• For a deeper, richer flavor, sear the lamb racks in a hot, oiled pan for 1-2 minutes per side before pressure cooking.
• Pat the lamb racks completely dry after removing them from the pressure cooker. A dry surface helps the mustard glaze and almond crust adhere much better.
• Use a meat thermometer for perfect results. The lamb is cooked in the pressure cooker, but the final bake is for the crust. For a perfect medium-rare, the internal temperature should be around 135°F (57°C) after resting.
• Feel free to swap almonds for other finely chopped nuts like pistachios or pecans for a different flavor and texture.
FAQ
Q: Can I make this rack of lamb without a pressure cooker
A: This recipe is specifically designed to use a pressure cooker for quick, tender results. You could adapt it by roasting the lamb in the oven until it’s nearly cooked to your liking, then applying the glaze and crust and returning it to the oven to toast. However, cooking times will be significantly longer.
Q: What is the ideal internal temperature for this lamb
A: The lamb is cooked through in the pressure cooker. The final oven step is primarily for the crust. For a perfect medium-rare, the internal temperature should be around 135°F (57°C) after resting. Use a meat thermometer for the most accurate results.
Q: Can I use different nuts besides almonds for the crust
A: Absolutely! While the recipe uses almonds, finely chopped pistachios or pecans would be excellent substitutes. Feel free to experiment with your favorite nuts to create a different flavor and texture.
Q: Is this rack of lamb recipe keto-friendly
A: Yes, this recipe is very keto-friendly. With only 1g of net carbs per serving, it’s a great option for a low-carb diet. The recipe uses a sugar-free hot chili sauce to ensure it fits within ketogenic guidelines.
