This keto rack of lamb with spicy mint marmalade is surprisingly easy to make, and guaranteed to impress your guests!
There’s no need to be intimidated by this keto rack of lamb recipe. While it’s true that rack of lamb can be a little pricey and thus saved for special occasions, it’s not difficult to cook at all.
And with lamb becoming more accessible and easy to find in your average grocery store, it’s definitely worth picking up a couple of racks next time your butcher has a sale.
While you’re there get a few shanks too, and then you can make my Keto Lamb Shanks in the Instant Pot – which is my other favorite lamb recipe here on IBIH.
As for this keto rack of lamb – a quick pan sear, a brush of flavor, and a few minutes of roasting in the oven results in a delicious and healthy dinner that you can have on the table in 30 minutes.
No need to tell anyone that you didn’t slave all day – it’ll be our little secret.
Now while this keto rack of lamb is delicious on its own, the spicy mint marmalade really takes it over the top.
Mint and lamb are a classic pairing that go way back, but this isn’t that sketchy forest green mint jelly that’s reminiscent of the 70’s.
Instead we’ve got a sweet, tangy, citrusy, minty, spicy situation that perfectly complements the distinctive and mildly gamey flavor of the lamb. Together they are sublime.
Now I probably don’t have to tell you (but I will haha) that propping these lamb “lollipops” up on a fluffy pile of my Better than Potatoes Cheesy Cauliflower Puree turns this into the ultimate keto dinner that will impress even the most discerning of palates.
You’d be hard pressed to find a more perfect plate to celebrate the arrival of spring, and with it the lighter, fresher fare that’s best enjoyed outdoors.
I hope you’re convinced to try this keto rack of lamb – especially if you’ve been wary of cooking it at home in the past. I promise that it’s really easy, and that the most important thing is to time your roasting for the temperature you want to achieve.
I’m adding the roasting times for rare, medium, and (please no) well done in the notes section of the recipe card for reference.
Heat the 2 tablespoons olive oil in a cast iron or other heavy bottomed skillet over high heat until shimmering.
Season the lamb on all sides with salt and pepper.
Sear the lamb for 2 minutes per side, then remove from the pan and set aside.
Mix together the spice coating ingredients.
Brush the coating over the lamb on all sides.
Place on a roasting pan, fat side up.
Roast for 10 minutes for rare, or until your desired internal temperature is reached. Remember that the lamb will continue to cook when you remove it from the oven. So take it out a few degrees under what you are aiming for (see notes for temps if you’re using a thermometer, which I do recommend for best results).
Cover loosely with foil and let the meat rest for 10 minutes before cutting and serving.
To make the marmalade:
Combine all of the ingredients in a small blender cup and blend until smooth.
Chill until ready to use.
Rare: remove at 125 degrees (approximately 10 minutes roasting time)
Medium rare: remove at 135 degrees (approximately 12 minutes roasting time)
Medium: remove at 150 degrees (approximately 15 minutes roasting time)
Well done: remove at 170 degrees (I mean does it really matter at this point?)
Serving Size:1/2 rack, 2 T marmalade
Keywords: Keto Rack of Lamb, Low carb rack of lamb, Easy keto lamb
At ketodietmotivation.com we participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com