Oven Roasted Rack of Lamb

Indulge in a keto-friendly feast with our Oven Roasted Rack of Lamb, featuring a savory mustard crust, paired perfectly with crispy Brussels sprouts.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1--- Roast the rack of lamb ---
2. 2Preheat the oven to 425°F (220°C).
3. 3Mix the Dijon mustard, fresh parsley, rosemary, minced garlic, olive oil, sea salt, and black pepper in a small bowl. Set aside.
4. 4Place the rack of lamb on a cutting board and season it with salt and pepper on all sides.
5. 5Heat an iron-cast skillet over medium-high heat.
6. 6Once 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. 7Remove the skillet from the heat. Brush the herb and mustard paste evenly over the fat side of the lamb.
8. 8Place 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. 9Remove the skillet from the oven.
10. 10--- Cook the Brussels sprouts ---
11. 11Preheat the oven to 400°F (200°C).
12. 12In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, sea salt, and black pepper until well coated.
13. 13Spread the Brussels sprouts in a single layer on a lined baking sheet.
14. 14Roast in the preheated oven for about 20-25 minutes or until tender and nicely browned, stirring halfway through.
15. 15Remove from the oven and serve as a side dish alongside the keto lamb rack. Garnish with fresh cherry tomatoes.