Tallow-Basted Lamb Rack - For the Carnivore Diet

A simple, crispy-on-the-outside, tender-on-the-inside lamb rack finished with a hot tallow sear. Just salt, heat, and good timing.

This lamb rack keeps things carnivore-simple: salt to season, gentle oven heat for even cooking, and a quick tallow sear for a deep brown crust. The bones act like a built-in roasting rack, and the fat cap renders beautifully when finished in a hot pan.

For the best texture, salt the rack ahead of time and let it air-dry in the fridge. Roast low until just shy of your target doneness, then sear hard in tallow to lock in juices and create a crisp edge. Rest, slice between the bones, and finish with a pinch of salt.

Doneness guide: pull from the oven around 118–122°F for medium-rare, 125–128°F for medium. After the sear and rest, carryover will land you near 130–135°F for medium-rare or 135–140°F for medium. If you prefer it rarer, aim a few degrees lower.

No-oven option: sear all sides in tallow over medium-high, then drop heat to low and cover, turning occasionally until your target temperature is reached. Let rest before carving.

Serving and leftovers: serve as-is or spoon the hot tallow from the pan over the chops. Leftovers are great cold or quickly re-warmed in a skillet with a teaspoon of tallow.

Ingredients

• 1 whole lamb rack (8 ribs, about 1.5–2 lb / 680–900 g), frenched
• 1.5–2 tsp kosher salt (about 0.75–1% of meat weight)
• 1–2 tbsp beef tallow or clarified butter (ghee), for searing and basting

Instructions

1. Dry and season: Pat the rack very dry. Sprinkle salt evenly on all sides, focusing on the meat and fat cap. For best results, refrigerate uncovered for 1–24 hours. If short on time, let it sit 20–30 minutes at room temp.
2. Heat the oven: Preheat to 275°F (135°C). Place the rack fat side up on a wire rack set over a tray.
3. Roast gently: Cook until the center reaches 118–122°F (48–50°C) for medium-rare or 125–128°F (52–53°C) for medium, about 20–30 minutes depending on rack size and starting temperature.
4. Preheat the pan: While the rack is finishing in the oven, heat a heavy skillet over medium-high until very hot.
5. Sear in tallow: Add tallow to the skillet. Sear the rack fat side down first to render and brown, about 1–2 minutes. Rotate and sear all sides until deep brown, basting with the hot fat.
6. Rest and carve: Transfer to a board and rest 8–10 minutes. Slice between bones into chops. Taste and finish with a pinch of salt if needed.

Time: Active 15 minutes, Cook 25–30 minutes, Rest 10 minutes Servings: