Costillar de cordero asado al horno

Ingredientes

• 1 rack of lamb ((about 8 ribs))
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh parsley (finely chopped)
• 1 tablespoon fresh rosemary (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Cherry tomatoes (for garnish)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• 1 pound Brussels sprouts (trimmed and halved)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

Preparación

1. 1

   --- Roast the rack of lamb ---

2. 2

   Preheat the oven to 425°F (220°C).

3. 3

   Mix the Dijon mustard, fresh parsley, rosemary, minced garlic, olive oil, sea salt, and black pepper in a small bowl. Set aside.

4. 4

   Place the rack of lamb on a cutting board and season it with salt and pepper on all sides.

5. 5

   Heat an iron-cast skillet over medium-high heat.

6. 6

   Once hot, sear the rack of lamb, fat side down, for about 2-3 minutes until it turns golden brown. Flip the rack over and sear the other side for 2-3 minutes.

7. 7

   Remove the skillet from the heat. Brush the herb and mustard paste evenly over the fat side of the lamb.

8. 8

   Place it in the preheated oven. Roast for 15-20 minutes for medium-rare, or adjust the cooking time according to your desired level of doneness.

9. 9

   Remove the skillet from the oven.

10. 10

    --- Cook the Brussels sprouts ---

11. 11

    Preheat the oven to 400°F (200°C).

12. 12

    In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, sea salt, and black pepper until well coated.

13. 13

    Spread the Brussels sprouts in a single layer on a lined baking sheet.

14. 14

    Roast in the preheated oven for about 20-25 minutes or until tender and nicely browned, stirring halfway through.

15. 15

    Remove from the oven and serve as a side dish alongside the keto lamb rack. Garnish with fresh cherry tomatoes.