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4.4
Prep Time: 30
Cook Time: 10
Total: 40
Servings: 6
Author : Janet 7 months ago # Reply Martina @ KetoDiet (https://ketodietapp.com/) 6 months ago # Reply Jillian Anastasiades one year ago # Reply Martina @ KetoDiet one year ago # Reply A one year ago # Reply Martina @ KetoDiet one year ago # Reply maria one year ago # Reply Martina @ KetoDiet one year ago # Reply Tanya Brown 2 years ago # Reply Martina @ KetoDiet 2 years ago # Reply sher 2 years ago # Reply Martina @ KetoDiet 2 years ago # Reply Anthony 2 years ago # Reply Sally 2 years ago # Reply
Ingredients
Export 8 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
Mix all of the spices and pat dry the rack of ribs using a paper towel.
Step 2
Evenly rub on both sides of the lamb racks.
Step 3
Put a steamer rack inside the Instant Pot and place in the rack of lamb. Top with sliced butter and fresh tarragon on top. Add the beef stock and lemon juice into the Instant Pot. Secure the lid and cook under Manual and High Pressure for about 15 minutes. Once cooked, release pressure manually. Remove from the Instant Pot.
Step 4
Place the lamb chops inside a pan with 1/2 cup of sauce and place in oven to broil on high, for 3 to 5 minutes per each side. (Tip: Wrap a piece of aluminium foil tightly around the exposed rib bones to prevent them from burning.)
Step 5
Remove from oven and let rest for 2 minutes. Slice and serve! Best eaten immediately while still warm. You can store the ribs covered in the fridge for up to 3 days. Always reheat in the oven or microwave before serving.
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