Rack of Lamb with Rosemary

5 from 1 vote

Cooking a rack of lamb is much easier than you might think! Here's my method of preparing it - with a delicious rosemary coating!

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Prep Time 5

Cook Time 20

Resting Time 10

Total Time 35

Makes: 2 Servings

Net Carbs: 0

Calories: 683

Ingredients Equipment Method Nutrition Notes

Ingredients

1 rack of lamb
salt and pepper
2 tbs mayonnaise
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary

Equipment

Step-by-Step Instructions

Preheat the oven to 425F.
Season the lamb with salt and pepper, then combine the mayonnaise, Dijon mustard and rosemary together in a bowl.
Spread the mayo mixture over the lamb, and place it on a small baking sheet.
Roast until cooked to your liking (see notes). Let the lamb rest for 10 minutes.
Carve the lamb into separate sections, then serve.

Nutrition

Calories: 683kcalCarbohydrates: 0.2gProtein: 96gFat: 33gSaturated Fat: 12gTrans Fat: 1gCholesterol: 269mgSodium: 586mgFiber: 0.2gNet Carbs: 0g

Notes

Lamb is generally served on the pink side, but whether you prefer it rare (140F) or medium rare (145F) is up to you! Use a probe thermometer for the best cooking outcome.

A zero carb recipe.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.