Keto Easter Lamb Rack with Caper Sauce

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    30 min

Keto Easter Lamb Rack with Caper Sauce

This Keto lamb rack is hearty, warm, and absolutely delicious. Served with a rich and flavorful shallot and caper sauce, this dish will win your guests over. No one would guess that this whole recipe took just 30 minutes to whip up from start to finish. This meal is one of the best Keto Easter recipes because it allows you to prepare something fancy and festive with minimal effort.

Why is this recipe perfect for Easter dinner?

Whether you’re hosting an Easter dinner at your place or taking a dish to a gathering, these grilled lamb chops are a great go-to because they won't waste your time in the kitchen. They look and taste like a gourmet meal from a 3 Michelin star restaurant, yet are easy to prepare.

How are these lamb chops seasoned?

We have kept it simple and seasoned the lamb with salt and pepper. This dish depends on the searing and sauce for flavoring. The sauce is prepared using the fats and juices released from the lamb, making it finger-licking good.

How many servings does this recipe yield?

If you are only making this recipe without any sides or appetizers, it is enough for 4-5 people =. However, it will serve 6-8 people if your table is filled with various sides, appetizers, and other main courses. Feel free to double/triple the recipe; making a larger quantity is just as quick and easy.

What can you serve this Keto meal with?

These juicy lamb chops are nutritious, satiating, and balanced as a meal on their own. But you can serve it with a simple low-carb side dish like mashed cauliflower or steamed vegetables.

  • Net Carbs

    1.9 g

  • Fiber

    0.6 g

  • Total Carbs

    2.5 g

  • Protein

    30.9 g

  • Fats

    48.2 g

573 cals

Keto Easter Lamb Rack with Caper Sauce

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Lamb ribs, rack, visible fat eaten

    Lamb ribs, rack, visible fat eaten

    550 g

  • Salt

    Salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.5 tsp

  • Oil

    Oil

    1 tbsp

  • Butter

    Butter

    1 tbsp

  • Shallot

    Shallot

    2 tbsp, chopped

  • Garlic

    Garlic

    2 clove

  • Chicken broth, bouillon or consomme, homemade

    Chicken broth, bouillon or consomme, homemade

    1 cup

  • Dijon mustard

    Dijon mustard

    1 tsp

  • Lemon juice

    Lemon juice

    1 tbsp

  • Capers

    Capers

    0.25 cup, whole pieces

Recipe Steps

steps 6

30 min

  • Step 1

    Preheat your oven to 180 C/350 F. Season the lamb with salt and pepper on both sides. Add the oil to a cast-iron skillet and place it over medium-high heat.
    Step 1
  • Step 2

    Add the lamb to the skillet, flesh side down, and let it cook for 2-3 minutes until caramelized. Turn over and sear the other side for another 2-3 minutes. Transfer the skillet to the oven.
    Step 2
  • Step 3

    Roast the lamb for 12 minutes for medium-rare and 15 minutes for medium. Remove the lamb from the pan and wrap it in aluminum foil. Let it rest for 10 minutes.
    Step 3
  • Step 4

    While the lamb is resting, prepare the sauce. Return the skillet to medium heat and add the butter. Finely dice the shallot and add it to the pan. Cook it for 2-3 minutes until softened, stirring frequently.
    Step 4
  • Step 5

    Mince the garlic and add it to the skillet. Cook for 1 minute, then add the broth, mustard, lemon juice, and capers. Stir and bring the sauce to a simmer.
    Step 5
  • Step 6

    Drop the heat to low and simmer the sauce for 10 minutes. Pour the sauce into a serving bowl. Carve the lamb rack into chops and serve.
    Step 6

Comments 1

  • Ama-dama

    Ama-dama 7 months ago

    This is a wonderful flavorful and easy recipe. Cooking my rack of lamb, medium rare was amazing. The sauce is great & I did add fresh Rosemary. I served this dish with garlicky rainbow chard with mushrooms. I did have extra sauce leftover and used it with another dish during the week over cauliflower rice!