Rack of Lamb with Low-Carb Mint Glaze Recipe

Rack of Lamb with Low-Carb Mint Glaze Recipe - Simply So Healthy (2024)

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This Garlic Rosemary Rack of Lamb with Low-Carb Mint Glaze brings in flavors of a classic combination, without the carbs. This recipe is super easy and can work for people on low-carb, ketogenic, Atkins, gluten-free, LC/HF, and Banting diets.

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This recipe, as with many of my recipes, is the brain child of a craving combined with desperation. I’m not sure who thought of combining lamb with mint jelly, but they found a combination so good it has lasted for centuries. It’s a flavor medley that I love, but of course, mint jelly has loads of sugar, so I can no longer justify eating it. Still lamb without the mint jelly just isn’t the same to me, so I went to work in the kitchen and created this recipe.

In this recipe, I mix a small amount of olive oil with garlic, rosemary, salt and pepper. Then I massage this goodness into the lamb and allowed it to soak into the meat for a few hours before grilling.

While the meat is absorbing the tasty stuff, I make the mint sauce. The mint sauce contains real mint leaves for a truly herbal taste sensation. I simmer sweetener with lemon juice, water and half of the mint. After the mixture thickens, I strained out the spent mint leaves, leaving the flavorful goodness behind. Then I add fresh leaves for extra minty flavor and a pop of green.

In the recipe, I give instructions on how to cook the lamb to different levels of doneness. I personally like my lamb rare to medium rare. I’m really not a fan of “well done” lamb. When it’s cooked this much, it loses much of its tenderness and the flavor becomes too strong for my taste. I recommend keeping an eye on the rack as it grills and checking it with the thermometer.

I don’t make rack of lamb very often, due to the price tag, not because I don’t love it. In some ways, eating it infrequently makes the meat even more special. I find lamb a delicious way to add variety to our table.

This recipe for Garlic Rosemary Rack of Lamb with Low-Carb Mint Glaze takes the carbs out of a traditional favorite. It’s perfect for entertaining or just a special meal at home. Enjoy!

-Annissa

Garlic Rosemary Rack of Lamb with Low-Carb Mint Glaze

Course Main Course

Cuisine American, low-carb

Prep Time 25 minutes

Cook Time 22 minutes

Total Time 47 minutes

Ingredients

For the lamb:

1 rack lamb (1 1/2 pound) preferably grass-fed
1 tablespoon olive oil
1 clove garlic minced
1 tablespoon fresh rosemary leaves minced
1 teaspoon sea salt
1/2 teaspoon black pepper freshly ground

For the sauce:

1 tablespoon granulated stevia/erythritol blend
1/4 teaspoon xanthan gum
1 tablespoon lemon juice freshly squeezed
6 tablespoons water
1/2 cup fresh mint leaves chopped, quantity divided

Instructions

For the lamb:

Place rack of lamb in a pan that can be covered. In a small bowl, combine the olive oil, garlic, rosemary, black pepper and sea salt.
Pour the olive oil mixture over the rack of lamb and rub the herbs into to the meat. Cover and refrigerate 2-4 hours. Remove from refrigerator and allow to warm to room temperature before grilling.
Cover the bones with aluminum foil to prevent them from charring on the grill.
Preheat the grill on high heat. Place rack of lamb on the grill and turn heat to low. Close the grill. Grill lamb 3-5 minutes, checking occasionally, or until lower side is brown. Turn rack over and close the grill. Be careful as fire may flare up.
Grill for another 7-15 minutes or until lamb is medium-rare, or desired doneness. For rare*, the internal temperature should be 135º Fahrenheit, medium rare 140-150º Fahrenheit, or medium 160º Fahrenheit.
Allow lamb to rest for 5-10 minutes before slicing into chops.

For the sauce:

In a small saucepan, whisk together the granulated sweetener and the xanthan gum. While whisking, slowly stream in the lemon juice and the water. Stir in 1/4 cup of the mint leaves, reserving 1/4 cup for later.
Place saucepan over medium low heat and bring to a simmer, stirring frequently. Simmer for about 3 minutes, or until slightly thickened. Strain the sauce to remove the mint leaves. Allow to cool slightly.
Stir in the remaining mint leaves just before serving.

Recipe Notes

*Consuming raw or undercooked meats may increase your risk of food borne illness.

Approximate time to make recipe does not include marinating time.

Serving size (1/4 of the rack or about 2 lamb chops)

Per serving:

Calories: 347

Fat (g): 20

Carbs (g): 5

Fiber (g): 2

Protein (g): 35

Net carbs (g): 3

Rack of Lamb with Low-Carb Mint Glaze Recipe - Simply So Healthy (2024)

FAQs

What's the best way to eat a rack of lamb? ›

Rack of lamb serving ideas:

Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a great alternative. A simple spinach salad + Greek lemon potatoes would also be perfect.

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What internal temperature should a rack of lamb be? ›

Look for about 125-130 degrees as a final internal temperate of the center of the meat. The outer edges will be done more, but the center should be medium-rare. Take it out the pan at about 120 degrees. Tent it foil and let it rest a good 10 minutes — the temperature will continue to rise.

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What is the healthiest way to eat lamb? ›

Lamb a healthier way

Before cooking, trim off as much fat as possible. Don't fry the meat. It adds more fat and is typically a less-healthy method of cooking. Instead, grill, roast, broil, or bake the meat.

Should I trim all the fat off a rack of lamb? ›

When you buy a rack of lamb it usually comes with a thick layer of fat on top. Whilst this is okay to cook, it will take a while to render down, so it's best to trim it off. You can ask your butcher to do this or you can do it yourself.