Michelin-Star New Zealand Gluten-Free Feast: Herb-Crusted Lamb Rack & Roasted Vegetables

Allergens

Nuts (almond flour)

Ingredients

• 1 lamb rack (Frenched, 8 bones) 4 cloves garlic, minced 2 cups fresh mixed herbs (rosemary, thyme, parsley, and mint) 1 cup almond flour 1/2 cup grated Parmesan cheese Salt and black pepper, to taste Olive oil 4 cups assorted seasonal vegetables (carrots, zucchini, bell peppers, cherry tomatoes) 2 tablespoons balsamic vinegar 1/4 cup olive oil 1 teaspoon dried rosemary

Instructions

1. Preheat oven to 350°F (175°C). In a food processor, combine garlic, herbs, almond flour, Parmesan, salt, and pepper. Process until well combined. Pat lamb rack dry with paper towels. Rub with olive oil and season generously with salt and pepper. Press the herb mixture onto the lamb rack, covering all surfaces evenly. In a large ovenproof skillet, sear the lamb rack over medium high heat until browned on all sides, about 4 minutes per side. Transfer the skillet to the preheated oven and roast for 20 25 minutes for medium rare, or until desired doneness is reached. Let rest for 10 minutes before slicing. Toss vegetables in olive oil, balsamic vinegar, dried rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 25 minutes, or until tender and slightly caramelized.

Chef’s Insight

The key to this dish is the perfect balance of flavors, textures, and colors that create an unforgettable dining experience.

Notes

For best results, use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.