French · Dinner
French Roast Rack of Lamb with Herbs (Keto)
A French-trimmed lamb rack seared until deeply browned, then oven-roasted to medium-rare with garlic, rosemary and thyme. Rested and sliced into cutlets, served over butter-wilted spinach with a Dijon-cream pan sauce.
$12
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
47.8gFat
5.1gCarbs
1.4gSugar
1.9gFiber
780mgSodium
175mgChol
19.6gSat Fat
790mgPotassium
110mgCalcium
4.6mgIron
3.1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat lamb rack dry, season with salt and pepper, let sit at room temperature 10 minutes while heating an oven-safe skillet.
2
Sear
Heat olive oil over high heat and sear lamb rack fat-side down 3 minutes until deeply browned, then sear remaining sides 2 minutes each.
3
Roast
Rub seared rack with minced garlic, finely chopped rosemary and thyme, transfer skillet to 400°F oven, roast 12–15 minutes until internal temperature reaches 130°F.
4
Rest
Transfer lamb rack to cutting board, tent loosely with foil, rest 10 minutes.
5
Deglaze
Set skillet over medium heat, pour in chicken stock, scrape browned bits, simmer 2 minutes until reduced by half.
6
Finish
Whisk Dijon mustard, butter and heavy cream into reduced pan liquid over low heat 1 minute until glossy.
7
Saute
Wilt baby spinach in pan over medium heat 2 minutes until bright green, stir in lemon juice.
8
Plate
Slice rested rack into cutlets, arrange over wilted spinach, spoon Dijon pan sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in French-trimmed rack lamb rack
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp rosemary
- 2 tsp2 tsp thyme
- 2 tbsp28g butter
- 2 tsp2 tsp Dijon mustard
- 1/2 cup120ml chicken stock
- 2 tsp10ml heavy cream
- 4 cups120g baby spinach
- 1 tsp5ml lemon juice
- salt and black pepper to taste
