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.
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!
Garlic Rosemary Rack of Lamb with Low-Carb Mint Glaze
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 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.
*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)
Fat (g): 20
Carbs (g): 5
Fiber (g): 2
Protein (g): 35
Net carbs (g): 3