Rack of Lamb Recipe: Low Carb/Keto Friendly
The holidays are coming up, and my family always enjoys Rack of Lamb on special occasions. What’s even better, is being able to take advantage of the times when this beautiful cut of meat goes on sale. I got the 2.5 pound rack of lamb that I used in this recipe for just $7.99 a pound. That’s a lot less than I typically pay for Rib Eye Steak or Fillet Mignon, and it tastes just a good for my money. The ingredient list is short and simple too.
Ingredients and Directions
One Rack of Lamb: approximately 2 pounds. The one I used had 7 bones for a total of three big servings.
2 Tablespoons of Butter: Softened
2 Tablespoons of Olive Oil
2 Tablespoons of Fresh Rosemary Leaves, chopped.
6-7 Cloves of Garlic, Crushed.
Salt and Pepper
Mix butter, olive oil, Rosemary, and Garlic.
Set the rack of lamb in a roasting pan fat side up, Salt and pepper to taste, and spread the mixture on top of the lamb.
Let the lamb sit for 45 minutes to come to room temperature. This is important so that the lamb cooks evenly.
Place the dish in an oven that has been pre-heated to 450 degrees. Cook for 15 minutes and then reduce the heat to 325 degrees and roast for about 30 minutes more for a 2 pound rack. A meat thermometer is important, and it should read 140 degrees for medium rare. When I made this dish, it was a little undercooked for our taste, so I put it back in the oven for another 10 minutes, and it was a perfect medium rare. I probable didn’t let it stand long enough to get to room temperate before I placed it in the oven.
After you remove the lamb from the oven, let it stand 10-15 minutes, carve and serve.
I hope this recipe becomes another favorite way to enjoy simple food for a wonderful life.