Paleo Herb-Crusted Rack of Lamb with Roasted Baby Carrots and Mashed Cauliflower

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 racks of lamb (Frenched) 1 cup fresh herbs (such as rosemary, thyme, and parsley) 1/4 cup olive oil 1 tablespoon lemon zest Salt and pepper, to taste 1 pound baby carrots, cleaned and trimmed 2 heads cauliflower, cut into florets 3 tablespoons ghee or grass
• fed butter 1/2 cup almond milk

Instructions

1. Preheat oven to 400°F (205°C). In a food processor, blend the herbs, olive oil, lemon zest, salt, and pepper until well combined to form a paste.
2. Rub the herb mixture onto the lamb racks, ensuring they are evenly coated.
3. Place the racks on a wire rack over a baking sheet and roast for 20 25 minutes or until desired doneness is reached. Remove from oven and let rest for 10 minutes before slicing.
4. Toss the baby carrots with olive oil, salt, and pepper, then spread them out on a separate baking sheet. Roast in the oven for 20 25 minutes, or until tender and slightly caramelized.
5. In a large pot, steam the cauliflower florets until tender. Drain well and add ghee or butter, almond milk, salt, and pepper. Mash until smooth and creamy.
6. Slice the lamb racks into individual chops and arrange on a serving platter. Surround with roasted baby carrots and mashed cauliflower.

Chef’s Insight

Use fresh herbs for the best flavor and aroma

Notes

Serve with a glass of red wine for an authentic dining experience