Rack of Lamb with
Brussels Sprouts

Dramatic rack of lamb is a perfect entrée for a special occasion. You can double or triple the recipe for an elegant dinner party.

PREP TIME: 30 MINUTES • COOK TIME: 35 MINUTES
4 SERVINGS

• 1 pint stemmed fresh brussels sprouts, quartered
• 2 tablespoons olive oil
• two 1-pound racks of lamb (about 6 ribs each), cut in half
• 1 tablespoon Dijon mustard
• 1 tablespoon coriander seeds
• 1 tablespoon chopped fresh rosemary or 1½ teaspoons crumbled dried rosemary
• 1 tablespoon black peppercorns
• 2 cloves garlic
• salt to taste

1. Preheat the oven to 425°F. Place the brussels sprouts in a roasting pan and sprinkle with the oil. Brush the lamb with the mustard.

2. Place the coriander, rosemary, peppercorns, and garlic in a food processor and process for 10 seconds. Pat the lamb with the herb mixture, coating thoroughly, then sprinkle with the salt.

3. Arrange the lamb on top of the brussels sprouts and roast 25 minutes for rare, 30–35 minutes for medium doneness. Serve immediately.

PER SERVING

carbs: 7 grams; Net Carbs: 5 grams;
fiber: 2 grams; protein: 28 grams; fat: 43 grams; calories: 523

PHASES 1–4