Mouthwatering Keto-Friendly New Zealand Lamb Rack with Rich Red Wine Sauce

Allergens

Gluten, Dairy

Ingredients

• 2 lamb racks (8 ribs each)
• 2 cups New Zealand Cabernet Sauvignon
• 1 cup beef stock
• 1/4 cup butter
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary sprigs for garnish

Instructions

1. Preheat your oven to 450°F (230°C). Season the lamb racks with salt and pepper on both sides.
2. In a large ovenproof pan, heat olive oil over medium high heat. Sear the lamb racks for 2 minutes per side until browned.
3. Transfer the pan to the preheated oven and roast the lamb racks for 15 20 minutes or until desired doneness is reached (130°F for rare, 140°F for medium rare).
4. Remove the lamb from the oven and set aside to rest.
5. In a saucepan, combine New Zealand Cabernet Sauvignon, beef stock, and butter. Bring to a boil, then reduce heat and simmer until reduced by half. Season with salt and pepper to taste.
6. Slice the lamb racks and arrange them on serving plates. Drizzle with the rich red wine sauce and garnish with fresh rosemary sprigs.

Chef’s Insight

The key to a perfect keto-friendly lamb rack is proper seasoning and searing before roasting.

Notes

Allow the lamb to rest for at least 10 minutes before slicing for maximum juiciness.