Low Carb Rack Of Lamb With Korean Ginger Sauce. In my humble opinion this sauce is one of the best on the website. That I did it with a rack of lamb seems almost immaterial. It is going to be good on a steak and the fourth pic is with beef tenderloin, or a pork tenderloin. It is just thick enough to stick to a chunk of meat and just thin enough to drizzle on vegetables. I am calling it Korean Ginger Sauce because it has or Allulose in it, which is a paleo, zero-carb, zero-calorie sweetener. When push comes to shove it has become hands-down the best and my favorite diabetic sweetener. It is not super spicy like most Korean food so add more heat to your liking.
Once you have made and eaten Low Carb Rack Of Lamb With Korean Ginger Sauce you will come up with lots of other ways to use it and the sauce should stand alone as its own recipe. Korean foods are well known for their colors and this had colors alright, lots and lots of bold beautiful colors.
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- 1 Rack Of Lamb-8 Ribs-Should be about 1¼-1½ Lbs
- ⅓ C Finely Cut Scallions
- ¼ C Olive Oil
- ¼ C Minced Shallots
- 3 T Minced Cilantro
- 3 T Oyster Sauce
- 2 T Tamari
- 2 t Crushed Garlic
- 2 T Water
- 2-2½ T Allulose*** (Or More To Taste)
- 2 t Powdered Ginger
- Steamed Bok Choy (Optional But A Perfect Accompaniment & Spinach May Also Work Well)
- ¼ C Julienned Red Peppers to Garnish (Optional)
- ¼ C Additional Longer Cut Green Onions (Optional)
- In small saucepan combine all ingredients except lamb and Bok Choy (if using) mixing well. As your lamb is cooking and just before serving, heat gently for about 5 minutes.
- Cooking the rack of lamb and this is how I do it. First, make sure it is at room temperature. I take mine out of refrigerator at least 3 hours to make sure and I only do a half rack at a time. The last thing you want is a cold lamb rack going into a hot oven. You may think it’s done but it could end up really rare in the center. While I eat my lamb very rare, not everyone does so, decide how you want to cook it and always use room temperature meat.
- Preheat oven to 400°
- Sear rack in hot pan fat side down until fat is dark brown. Turn and sear the other side. Since the bones are curved it will get the opposite end too. Cook to desired doneness. I do 10 minutes for rare and it only takes several more minutes to get to well-done and not more than 16-18 minutes.
- Let rest 5 minutes to distribute the juices and cut into 8 chops.
- Serve the lamb chops around the Bok choy and garnish with additional scallions and bell pepper.
- Nap each chop with the sauce or for company, divide and serve sauce in small dishes to the side.
- If using Bok choy steam 6-8 minutes or until stems are tender.
- 4 Servings Without Optionals
- 443 Calories, 36.3 Protein, 31.9g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
- 4 Servings With Optionals
- 456 Calories, 37.7 Protein, 32.1g Fat, 5.1g Carbs,1.3g Fiber, 3.8g Net Carbs
- You can either serve sauce directly on the meat or in a small condiment dish to the side.
- I had Bok Choy in the fridge so I used it and um, it was the right choice. You should have plenty of sauce to drizzle on it too.
- Nutritionals include everything but the optional items and if you were to add all of them you I have given them too and they don’t add much.