Keto-Friendly Herb-Crusted Rack of Lamb with Garlic Mashed Cauliflower and Roasted Asparagus

Allergens

None, but note the garlic in mashed cauliflower for those sensitive to it.

Ingredients

• 1 rack of lamb (8 bones)
• 2 cups fresh mixed herbs (rosemary, thyme, parsley)
• 1/2 cup almond flour
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 head cauliflower, cut into florets
• 3 pounds fresh asparagus, trimmed
• Olive oil for cooking

Instructions

1. Preheat oven to 400°F (205°C). Season the lamb rack with salt and pepper. In a food processor, combine herbs, almond flour, garlic, and mustard. Pulse until well combined. Press the herb mixture onto the lamb rack evenly, patting it gently onto the meat. Place the seasoned lamb on a wire rack in a roasting pan. Roast for 20 minutes per pound or until desired doneness is reached (135°F for medium rare). Let rest for 10 minutes before slicing. For mashed cauliflower, steam the florets until tender and then mash with garlic, butter, cream cheese, salt, and pepper. Stir in heavy cream until desired consistency is reached. Toss asparagus with olive oil, salt, and pepper. Roast in the oven alongside the lamb for 10 minutes or until tender.

Chef’s Insight

A well-seasoned crust adds depth to the lamb flavor.

Notes

Adjust the garlic in mashed cauliflower according to taste preferences.