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Pecan Crusted Rack of Lamb -

Paleo Pecan Crusted Rack of Lamb

  • Author: Raj -
  • Yield: 2-3 servings 1x


  • 1 rack of lamb (I used a pre-marinated garlic and rosemary rack; if using an unseasoned rack, add an extra clove of finely chopped garlic, and 1 tsp dried rosemary)
  • 2 tbsp ghee
  • 1/2 small onion (finely chopped)
  • 1 tbsp yellow mustard
  • 1 cup pecans (coarsely ground)
  • 12 cloves garlic (finely chopped)
  • zest of 1 lime
  • salt and pepper to taste


  1. Remove lamb from refrigerator and allow to warm to room temperature (1-2 hrs).
  2. Preheat oven to 400F.
  3. Score the fat with a sharp knife and rub in salt and pepper.
  4. Bake on a roasting tray for 10 minutes then remove from oven.
  5. In the meantime, saute onions in ghee over medium heat in a small frying pan.
  6. When onions are soft add garlic, pecans, and zest (and rosemary if adding) and stir well.
  7. Cover lamb in mustard, then coat in pecan mix (easiest to use your hands – careful: it’s hot).
  8. Return to oven on roasting tray for 20-30 minutes – use a meat thermometer (remove just prior to desired doneness – it will continue to cook).
  9. Let meat rest a few minutes before cutting between ribs into individual cutlets.
  • Method: Oven
The Primal Desire