This herb-crusted Rack of Lamb recipe is more delicious than words can describe. The tender, succulent lamb perfectly balances flavors with the subtle herbs and spicy mustard. It's truly a match made in culinary heaven.
Whether you are a lamb lover or want to try this recipe for the first time, it is straightforward to make. Let's look at how to make this perfect roasted rack of lamb.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
6 Reasons to Love Rack Of Lamb
Want to know why you'll love this recipe? Here are just a few thoughts... This recipe:
- Wonderfully customizable for most taste preferences.
- Keeps the carb count in check!
- Go-to option for a perfect holiday roast!
- Simple preparation with basic steps!
- Quick cooking time compared to turkey!
- Juicy, tender meat with no strong lamb flavor.
Is Rack of Lamb Low Carb?
Yes, this rack of lamb recipe is inherently low carb. Lamb is a zero-carb meat and the additional ingredients have a negligible carb load. For a 2 lamb chop serving, the net carbs remain under 2g per serving. So, this is the perfect recipe for any gathering, special occasion, or memorable holiday roast dinner.
Ingredients List For Rack of Lamb
This is a simple rack of lamb recipe that doesn't require fancy ingredients. Here's a list to follow, with substitutions up next.
- 2 racks of lamb, approximately 1 to 1.5 pounds each
- 2 tablespoons Dijon mustard
- 2 cloves of garlic, minced
- 2 tablespoons fresh rosemary sprigs, minced
- 1 shallot, finely chopped
- 2 tablespoons clarified butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Kosher salt
- ¼ teaspoon pepper
NOTE: Ask your butcher to "French" the rack of lamb, which means exposing the bone. It makes the presentation so much more elegant! You need to order this ahead of time, as it takes time to French the bones properly.
Ingredient Substitutions
- Dijon mustard: Use whole grain or brown mustard. Avoid yellow mustard as it does not pair well with lamb.
- Garlic: If fresh garlic isn't available, use ½ teaspoon of garlic powder.
- Shallots: Use two tablespoons of finely minced red onion. The sweetness is similar to that of a shallot.
- Rosemary & Thyme: If no fresh herb options exist, opt for dried herbs. The rule of thumb is 1 teaspoon of dried fresh herbs for each tablespoon. If using dried herbs, let the herbs bloom in the mustard for about 15 minutes before cooking.
- Clarified Butter: Try ghee, rendered bacon fat, or olive oil in a pinch.
Ingredient Additions
Let's make this Keto Rosemary Infused Rack of Lamb more delicious with the following optional ingredients.
- Herbs: Fresh mint leaves enhance the flavor of the meat. Add a small amount of diced mint into the mustard for a nice, light touch of freshness. Also, try sage, tarragon, or even fresh parsley for a minty flavor.
- Aromatics: Adding lemon zest to the herb mixture gives it a nice vibrancy.
- Spices: One half teaspoon of smoked paprika or cumin adds a warm flavor profile to the keto roast rack. Add it to the mustard and herb mixture.
- Gluten-Free Breadcrumbs: Use ½ cup of gluten-free breadcrumbs (made from almond flour with fresh herbs) as a crust on top of the mustard and herb mixture.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this Keto Rack of Lamb recipe, you will need the following cooking tools:
- Measuring cups and spoons
- Large sauté pan
- Roasting pan
- Tongs
- Sharp knife
- Cutting board
How to Make Rack Of Lamb: Complete Cooking Guide
Cooking Methods
- Sautéing
- Roasting
Preparation Steps
- Prep the Lamb: Preheat your oven to 400°F (200°C). Trim the racks of lamb of excess fat.
- Make the Mustard Herb Mix: In a small bowl, combine the Dijon mustard, minced garlic, finely chopped shallot, minced rosemary, and thyme leaves, along with the salt and pepper, to create a delicious paste. Mix well.
Cooking Steps
- Sear the Lamb: Heat a tablespoon of clarified butter in a large, oven-proof skillet over high heat. Add the lamb racks, fat side down, and sear until each side is golden brown, about 2-3 minutes. Remove from heat and let them cool slightly.
- Apply the Mustard Herb Mix: With the racks slightly cooled, brush a generous amount of your mustard and herb mixture over the fat side and meaty parts of the racks.
- Roast: Transfer the racks back to the skillet or into a roasting pan, mustard side up, and place them in the preheated oven. Roast 20-25 minutes for a medium-rare temperature (135F), or adjust according to your preferred doneness.
- Broil for Perfection: For a golden and slightly crispy crust, switch your oven to broil and place the lamb under the broiler for 2-3 minutes, keeping a close eye to avoid burning.
- Rest and Serve: After removing the lamb from the oven, let it rest for about 10 minutes. This step is crucial for redistributing the juices. Slice between the ribs and serve.
Sear the lamb in clarified butter, meat side down until a nice, browned crust forms.
Once the lamb has been seared, get it prepared for roasting by layering it in a pan (aromatics are optional but preferred!) and adding the mustard herb mixture.
💡 My Pro Tip
Thinking slicing lamb chops is tough? It is easier than you might expect, especially if you've asked your butcher to prepare the rack of lamb beforehand. The butcher will French the bones and remove the "chine" bone, which is the section connecting the ribs. You'll need a cleaver to cut through the meat if this isn't done. Simply request the butcher to remove the bone before taking it home.
To slice a rack of lamb, place it on a cutting board with the meat side down and bones facing up. Use a sharp knife to cut directly between the ribs in a downward motion. You can slice them individually or in pairs for serving.
⏲️ Time-Saving Tips
- Make the mustard herb mixture ahead of time. This will hold in the refrigerator for about 24 hours if it is sealed tightly to prevent the garlic and shallots from releasing too much odor.
- Broil and roast in the same pan. If you have a large, oven-proof pan, sear the lamb in the pan, add the mustard herb mixture, and place the pan in the oven to roast. Easy clean-up!
- Preheat the oven and skillet. While preparing the mustard herb mixture, have both the oven and skillet preheating. This will get the show on the road quickly!
What to Serve with Rack of Lamb?
So many delicious side dishes pair well with these keto lamb chops. Here are a list of some of my favorite keto-friendly side dishes:
- Roasted Patty Pan Squash with Parmesan: This dish combines the delicate flavors of patty pan squash with a crispy Parmesan topping, offering a wonderful textural contrast that complements this healthy lamb recipe.
- Spicy Roasted Broccolini: This vibrant side brings a touch of heat and a burst of color; pairing with lamb brings a perfect flavor medley.
- Lemon Butter Haricot Verts: Brighten your plate with lemon butter Haricot verts, where the zesty lemon and rich butter enhance the tender green beans, creating a refreshing side perfect alongside the flavorful mustard crust lamb.
- Green Beans and Mushrooms: This earthy mix of green beans and mushrooms, sautéed to perfection, offers a hearty and flavorful accompaniment that stands up well to the juicy keto roast rack.
- Baked Mashed Potato Souffle: (Not Low Carb!) Indulge in a baked mashed potato souffle, a fluffy and light yet indulgently creamy side that is the perfect backdrop to the bold flavors of the succulent roast rack.
Storage and Reheating Instructions
Storing any leftovers from your herb-crusted rack of lamb is important business. It's an expensive cut of meat, so ensure it is as delicious when reheating as the day it was cooked.
Storage Tips
- Refrigerate: Place any leftover lamb chops in an airtight container. Refrigerate them as soon as they've cooled to room temperature (but up to 2 hours after cooking). They will last for 3 to 4 days in the refrigerator.
- Preparation for Freezing: Allow the cooked lamb chops to cool completely. Wrap each chop tightly in plastic wrap, then place them in a freezer bag or an airtight container. This helps prevent freezer burn and retains the meat's moisture.
- Freezing: Properly wrapped and sealed lamb chops can be freezed for up to 3 months. Label the container with the date so you can track how long they've been stored.
Reheating Tips
- Oven method: Preheat the oven to 300F. Cover the lamb chops on a baking sheet with foil to prevent drying out. Add a tablespoon of stock if you have it. Heat gently to avoid overcooking.
- Stovetop method: Reheat the chops in a skillet over medium heat. Add a tablespoon of water or stock and cover the skillet. The steam will heat the chops gently without drying. Take care not to overcook.
- Thawing and reheating: Thaw the frozen lamb chops in the fridge overnight. After thawing, follow either of the reheating instructions.
Final Thoughts on Herb-Crusted Rack of Lamb
My take on Rack of Lamb is pretty straightforward. Whether you need a low carb holiday roast or a perfect weekend dinner experience, it's a delightful meal.
Also, you can pair it with multiple side dishes to make a complete meal and meal prep it for busy weeknights. Perfect, juicy, and tender meat without any hassle! Now, that's what I call a perfect recipe!
Let me know if you have any suggestions or questions in the comment sections. You can also share your rack of lamb with me on my Instagram and Facebook!
Other Delicious Lamb Recipes To Try
FAQs
A standard rack of lamb typically consists of 7 to 8 ribs. This number can vary slightly depending on the specific cut and the butcher's preferences, but 7 to 8 ribs is the common range for a full rack.
A frenched rack of lamb refers to a rack where the meat, fat, and sinew have been removed from the bone ends, creating a clean, elegant look. This preparation exposes the rib bones, making the rack visually appealing and easier to handle and eat.
It's best to cook the rack of lamb whole to ensure even cooking and to retain its juices and flavor. Cooking it whole also allows for the mustard herb crust to form, making this a truly special recipe. After cooking, let the rack rest before slicing it into individual servings to enjoy its full juiciness and tenderness.
Herb Crusted Rack of Lamb
Ingredients
- 2 racks of lamb approximately 1 to 1.5 pounds each
- 2 tablespoons Dijon mustard
- 2 cloves of garlic minced
- 2 tablespoons fresh rosemary sprigs minced
- 1 shallot finely chopped
- 2 tablespoons clarified butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Kosher salt
- ¼ teaspoon pepper
Instructions
Preparation Steps
- Prep the Lamb: Preheat your oven to 400°F (200°C). Trim the racks of lamb of excess fat.
- Make the Mustard Herb Mix: In a small bowl, combine the Dijon mustard, minced garlic, finely chopped shallot, minced rosemary, and thyme leaves, along with the salt and pepper, to create a delicious paste. Mix well.
Cooking Steps
- Sear the Lamb: Heat a tablespoon of clarified butter in a large, oven-proof skillet over high heat. Add the lamb racks, fat side down, and sear until each side is golden brown, about 2-3 minutes. Remove from heat and let them cool slightly.
- Apply the Mustard Herb Mix: With the racks slightly cooled, brush a generous amount of your mustard and herb mixture over the fat side and meaty parts of the racks.
- Roast: Transfer the racks back to the skillet or into a roasting pan, mustard side up, and place them in the preheated oven. Roast 20-25 minutes for a medium-rare temperature (135F), or adjust according to your preferred doneness.
- Broil for Perfection: For a golden and slightly crispy crust, switch your oven to broil and place the lamb under the broiler for 2-3 minutes, keeping a close eye to avoid burning.
- Rest and Serve: After removing the lamb from the oven, let it rest for about 10 minutes. This step is crucial for redistributing the juices. Slice between the ribs and serve.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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