Keto Rack Of Lamb
A herb-crusted rack of lamb roasted to a rosy medium-rare with a garlic-rosemary Dijon coating. Just 2.4g net carbs per serving and ready in 40 minutes, it's an impressive, restaurant-worthy keto dinner that tastes far harder to make than it actually is.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This herb and Parmesan-crusted rack of lamb looks like a special-occasion splurge but comes together in well under an hour. A quick sear plus a Dijon-garlic coating and almond-flour crust deliver a juicy, low-carb centerpiece worthy of any keto dinner table.
Ingredients
- 2 racks of lamb (about 1.5 lbs each, frenched, 8 ribs each)
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 3/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons salted butter, melted
- 1 1/4 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- 1
Preheat the oven to 400 degrees F. Pat the lamb racks dry and season all over with salt and pepper.
- 2
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the racks fat-side down for 2-3 minutes until deeply browned, then sear the other sides briefly. Transfer to a plate to rest a few minutes.
- 3
In a small bowl, stir together the Dijon mustard, minced garlic, rosemary, and parsley. Brush this mixture evenly over the meaty side of each rack.
- 4
In another bowl, combine the almond flour, Parmesan, and melted butter until crumbly. Press the crust firmly onto the mustard-coated side of each rack.
- 5
Arrange the racks crust-side up in the skillet with the bones interlocking. Roast for 18-22 minutes, until a thermometer reads 130-135 degrees F for medium-rare.
- 6
Tent loosely with foil and rest 8-10 minutes before slicing between the bones into individual chops. Serve 4 chops per person.
Tips & notes
- Resting is essential — slicing too early lets the juices run out and dries the meat. The internal temperature will climb a few degrees while it rests.
- Swap the Parmesan for Pecorino Romano for a sharper, saltier crust, or use pork rind crumbs in place of almond flour for a nut-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 300 degree F oven to avoid overcooking.
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Frequently asked questions
- How many carbs are in keto rack of lamb?
- Each serving has just 2.4g net carbs, along with 612 calories, 38g protein, and 49g fat. This recipe makes 4 servings of 4 chops each.
- What's a good keto side dish for rack of lamb?
- Roasted asparagus, garlic butter green beans, cauliflower mash, or a simple arugula salad with olive oil and lemon all pair beautifully and keep the whole plate keto-friendly.
- Can I make this nut-free?
- Yes. Replace the almond flour with an equal amount of crushed pork rinds for the crust. The macros stay nearly identical and the crust crisps up even better.
