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.
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Nutrition
Nutrition Facts
Oven Roasted Rack of Lamb
Amount Per Serving
Calories 613Calories 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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