Imagine a dish that's not just a meal, but a culinary adventure that transforms your keto dining experience. This Keto Rack of Lamb with Spicy Mint Marmalade is the ultimate gourmet solution for low-carb food lovers who refuse to compromise on flavor. With its perfectly seared exterior, tender, juicy interior, and a tantalizing mint marmalade that dances on your palate, this recipe is about to become your new weekend showstopper that will have everyone asking, "Who's the chef?"
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 2 servings
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1/2 cup mint leaves, chopped
- 2 tbsp sugar-free marmalade
- Salt and pepper to taste
Instructions
- Remove the rack of lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- In a small bowl, mix minced garlic, rosemary, salt, and pepper to create a herb rub. Massage the herb mixture evenly over the entire surface of the lamb rack.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until a golden-brown crust forms.
- Transfer the skillet with the lamb directly into the preheated oven. Roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) when checked with a meat thermometer.
- While the lamb is roasting, prepare the spicy mint marmalade by combining chopped mint leaves with sugar-free marmalade in a small saucepan. Warm gently over low heat to blend flavors.
- Remove the lamb from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the rack of lamb between the bones into individual chops. Drizzle with the spicy mint marmalade before serving.
- Plate the lamb chops and garnish with additional fresh mint leaves if desired. Serve immediately while hot.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution.
- Moisture Management: Pat the lamb completely dry before seasoning to achieve that gorgeous golden-brown crust.
- Invest in a Meat Thermometer: For perfectly cooked medium-rare lamb, aim for an internal temperature of 135°F.
- Resting is Crucial: Allow the lamb to rest for 10 minutes after cooking to retain its juices and maximize tenderness.
- Cast-Iron Skillet Magic: Use a cast-iron skillet for the best sear and even cooking from stovetop to oven.
- Fresh Herbs Matter: Use fresh rosemary and mint for the most vibrant and aromatic flavor profile.
- Marmalade Tip: Warm the mint marmalade gently to blend flavors without losing its fresh, bright character.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 3g
Protein: 35g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 120mg
