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Oven Roasted Rack of Lamb Recipe (Low-Carb & Keto) 🥩

Natasha Ekic
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Try our Oven Roasted Rack of Lamb, a mouthwatering blend of succulent meat wrapped in a flavorful mustard crust. This easy-to-follow recipe doesn't just satisfy your culinary cravings; it's also a low-carb sensation that aligns seamlessly with your keto lifestyle. And for the perfect pairing, we've teamed it up with crispy, oven-roasted Brussels sprouts. Let's get into the details!

Homemade roasted rack of lamb served with roasted Brussels sprouts and cherry tomatoes.
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Preparation and cooking overview

Begin by pan-searing the seasoned rack of lamb, then glaze it with a rich herb-mustard blend before placing it into the oven. As the lamb roasts to perfection, prepare and roast the Brussels sprouts. You'll be relishing a gourmet meal on your dinner plate in just an hour.

Chef's note

Want to mix things up? Add some keto-friendly wine to the pan when you're cooking the lamb. Or, instead of mustard, try making a sauce with fresh mint, vinegar, and a sugar-free sweetener. Take inspiration from our collection of lamb recipes for more tweaks!

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 60 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

For more inspiration check out our Lamb recipe.

🥩 Ingredients for oven roasted rack of lamb recipe

Here's a list of all the ingredients you'll need to make this easy oven roasted rack of lamb:

For the rack of lamb

  • 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

For the roasted Brussels sprouts

  • 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
All the ingredients required to make oven-roasted rack of lamb and Brussel sprouts arranged and displayed on the table.

Ingredient substitutions

Not a fan of some ingredients? Try these easy swaps:

  • Dijon mustard: Go for whole-grain mustard if you like a chunkier texture. Want some spice? Use spicy brown mustard.
  • Fresh parsley: Switch out the parsley with herbs like cilantro or basil.
  • Olive oil: Use avocado or coconut oil.

Additional ingredients

Enhance the flavor profile of the cast iron rack of lamb with these optional additions:

  • Fresh thyme: Mix a teaspoon of chopped fresh thyme into the herb-mustard paste.
  • Parmesan cheese: Enhance the roasted ribs with a sprinkle of grated Parmesan for a creamy touch.
  • Pecans or walnuts: Toss in some chopped nuts with the Brussels sprouts before roasting for an added crunch.
  • Balsamic vinegar: A drizzle of Balsamic vinegar on the roasted Brussels sprouts boosts the taste.
Focused picture of homemade oven-roasted rack of lamb.

Cooking tools required

To make this roasted rack of lamb, you'll need the following tools:

  • Measuring spoons and cups
  • Small bowl
  • Whisk
  • Cutting board
  • Knife
  • Cast-iron skillet
  • Tongs
  • Brush
  • Large bowl
  • Baking sheet
  • Parchment paper

Tool substitutes list

  • Whisk: Use a fork to mix the herb-mustard paste if you don't have a whisk.
  • Cast-iron skillet: If you don't have a cast-iron skillet, sear the rack of lamb in a heavy-bottomed or stainless steel skillet. Then, transfer it to a baking dish to roast in the oven.
Focused picture of oven-roasted rack of lambs served with Brussel sprouts and cherry tomatoes.

How to make Oven Roasted Rack of Lamb: step-by-step guide

Cooking methods

  • Pan-searing
  • Oven-roasting

Preparation steps

  1. Gather and measure all the ingredients.
  2. Wash the Brussels sprouts and halve them.
  3. Wash the fresh parsley and rosemary and chop them finely.
  4. Peel and mince the fresh garlic cloves.
  5. Line a baking sheet with parchment paper.

Cooking steps

Roast the rack of lamb

  1. Preheat the oven to 425°F (220°C).
  2. Mix the Dijon mustard, fresh parsley, rosemary, minced garlic, olive oil, sea salt, and black pepper in a small bowl. Set aside.
  3. Place the rack of lamb on a cutting board and season it with salt and pepper on all sides.
  4. Heat an iron-cast skillet over medium-high heat.
  5. Once hot, sear the rack of lamb, fat side down, for about 2-3 minutes until it turns golden brown. Flip the lamb over and sear the other side for 2-3 minutes.
  6. Remove the skillet from the heat. Brush the herb and mustard paste evenly over the fat side of the lamb.
  7. 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.
  8. Remove the skillet from the oven.
Salt sprinkled on a rack of lamb on a wooden board.
Freshly crushed pepper and salt sprinkled on a rack of lamb on a wooden board.
The rack of lamb cooking in a cast iron skillet.
Dijon mustard, finely chopped fresh parsley, finely chopped fresh rosemary, minced cloves garlic, olive oil, salt and pepper in a small bowl.
The herb and mustard paste brushed on a rack of lamb in a cast iron skillet.

Cook the Brussels sprouts

  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved Brussels sprouts in a large bowl with olive oil, minced garlic, sea salt, and black pepper until well coated.
  3. Spread the Brussels sprouts in a single layer on a lined baking sheet.
  4. Roast in the preheated oven for about 20-25 minutes or until tender and nicely browned, stirring halfway through.
  5. Remove from the oven and serve as a side dish alongside the keto lamb rack. Garnish with fresh cherry tomatoes.
Halved Brussels sprouts with olive oil in a baking tray .
Crushed garlic cloves and olive oil drizzled over halved Brussel sprouts.
Pepper powder sprinkled over the halved Brussel sprouts with olive oil and crushed garlic.
Oven-baked rack of lamb plated with roasted Brussels sprouts and cherry tomatoes.

Chef's pro tip

Ensure your skillet reaches a high temperature before adding the lamb; this guarantees a flawless, golden-brown crust. Swiftly sear the lamb for no more than 2-3 minutes per side to prevent overcooking.

What to serve with the rack of lamb?

In addition to the roasted Brussels sprouts, here are some other delightful sides that pair well with the lamb:

  • Cauliflower Mash: This low-carb alternative to mashed potatoes balances the lamb's richness.
  • Grilled Asparagus: Serve the tender rack of lamb with grilled asparagus for a fresh, crunchy texture.
  • Keto Kale Salad: For a lighter side dish, pair the rack of lamb with a refreshing green salad.
  • Sautéed Spinach: Creamy spinach makes a flavorful partner for the roasted lamb.
Oven-baked rack of lamb presented with roasted Brussels sprouts and cherry tomatoes.

How to make it healthier?

Here's how to make the herb-crusted rack of lamb recipe even healthier:

  • Reduce salt: While salt enhances flavor, consider using less to keep your sodium levels in check.

Time-saving tips

  • Pre-trimmed lamb: Ask your butcher to trim the lamb to save prep time.
  • Efficient roasting: Roast the Brussels sprouts with the lamb to make the most of your oven space and time.
A focused picture of oven-roasted rack of lamb.

What can I prepare ahead of time?

  • Mustard-herb paste: Prepare the mustard-herb paste in advance and store it in an airtight container in the refrigerator.
  • Marinated lamb: Season the rack of lamb with sea salt and black pepper and let it marinate in the fridge. This allows the flavors to penetrate the meat.

Storage and reheating instructions

Storage tips

  • Room temperature: Allow the lamb rack and Brussels sprouts to cool at room temperature before storing.
  • Fridge: Store the leftover lamb ribs and Brussels sprouts in separate airtight containers in the fridge. They'll remain fresh for 3-4 days.
  • Freezer: You can freeze the rack of lamb, but freezing is not recommended for the Brussels sprouts. Wrap each rib snugly in plastic wrap and place it in a freezer bag. Store for up to 2-3 months.

Reheating best practices

  • Oven: Preheat the oven to a low temperature, around 250°F (120°C). Place the leftover lamb rack and Brussels sprouts on a baking sheet and cover them loosely with aluminum foil. Reheat for about 10-15 minutes.
  • Stovetop: Heat a skillet or frying pan over medium heat. Add a small amount of oil or butter to the pan. Once hot, place the leftover lamb rack in the pan and sear it for a few minutes on each side. Toss in the Brussels sprouts and sear them together with the lamb for 3-4 minutes.

Recipe wrap-up conclusion

Our Oven Roasted Rack of Lamb, paired with Brussels sprouts, is an ideal keto choice. It combines tender lamb and crispy sprouts in a single dish. Plus, the straightforward preparation ensures a hassle-free experience.

So, why wait? Dive into the flavors of this keto rack of lamb recipe today! Each savory bite will transport you to the ambiance of a trendy steakhouse right in the comfort of your own kitchen. Enjoy the experience!

Don't forget to try our Keto Lamb Chops and Lamb Shish Kebab if you want more keto lamb recipes!

Frequently asked questions

Yes, lamb is keto-friendly. It's a high-fat, protein-rich meat that fits well in a ketogenic diet.

If your rack of lamb is larger or smaller than the one mentioned in the recipe, you'll need to adjust the cooking time. A meat thermometer can be a great help in this situation. Aim for an internal temperature of around 130°F (55°C) for medium-rare.

If you don't have an oven-safe skillet, sear the lamb in a regular skillet and then transfer it to a baking dish for roasting.

The cooking time for a lamb roast varies depending on the size and cut of the meat. For a rack of lamb like the one in this recipe, roasting at 425°F (220°C) will typically take 15-20 minutes for medium-rare.

Absolutely! Instead of Brussels sprouts, you can use other keto-friendly vegetables like broccoli, cauliflower, or asparagus.

📖 Recipe

Oven roasted rack of lamb served alongside roasted Brussel sprouts and cherry tomatoes.

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.
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Course: dinner, Main Course
Cuisine: Mediterranean
Keyword: baked lamb, cream cheese keto, lamb recipe, low carb, oven roasted rack of lamb, rack of lamb
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 613kcal

Ingredients

For the rack of lamb

  • 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

For the roasted Brussels sprouts

  • 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
US Customary - Metric

Instructions

Roast the rack of lamb

  • Preheat the oven to 425°F (220°C).
  • Mix the Dijon mustard, fresh parsley, rosemary, minced garlic, olive oil, sea salt, and black pepper in a small bowl. Set aside.
  • Place the rack of lamb on a cutting board and season it with salt and pepper on all sides.
  • Heat an iron-cast skillet over medium-high heat.
  • 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.
  • Remove the skillet from the heat. Brush the herb and mustard paste evenly over the fat side of the lamb.
  • 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.
  • Remove the skillet from the oven.

Cook the Brussels sprouts

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, sea salt, and black pepper until well coated.
  • Spread the Brussels sprouts in a single layer on a lined baking sheet.
  • Roast in the preheated oven for about 20-25 minutes or until tender and nicely browned, stirring halfway through.
  • Remove from the oven and serve as a side dish alongside the keto lamb rack. Garnish with fresh cherry tomatoes.

Video

Nutrition

Nutrition Facts
Oven Roasted Rack of Lamb
Amount Per Serving
Calories 613 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 20g125%
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 94mg31%
Sodium 182mg8%
Potassium 709mg20%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 3g3%
Protein 22g44%
Vitamin A 959IU19%
Vitamin C 99mg120%
Calcium 79mg8%
Iron 4mg22%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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