Ina garten's rack of lamb (recipe)
| Ina garten's rack of lamb (recipe) | |
|---|---|
| Name | Ina garten's rack of lamb |
| Ingredients | Kosher salt • Fresh rosemary • Thyme • Garlic cloves • Dijon mustard • Racks of lamb |
| Cooktime (in hours) | 0.416666667 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 16.7 |
| Fat | 0.7 |
| Protein | 0.9 |
| Carbohydrate | 2.2 |
| Fiber | 0.8 |
| Net carbohydrates | 1.4 |
| Sugar | 0.6 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 0 |
| Sodium | 1977.8 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Ina garten's rack of lamb (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
- Now add the mustard and balsamic vinegar and process for about 1 minute.
- Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat oven to 450 degrees F.
- Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
- Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup. Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone
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Food tags
Meat, European,
Ina garten's rack of lamb (recipe) details
Time:
Prep Time in Hours and Mins:40M
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Contributors: Prab R. Tumpati, MD
