Persian Herb-Crusted Rack of Lamb with Saffron Cauliflower Rice and Almond Feta Salad (Paleo-friendly)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 rack of lamb, 8
• rib 2 cups cauliflower rice 1/4 cup extra virgin olive oil 1 teaspoon saffron threads Salt and pepper, to taste Fresh herbs: parsley, mint, cilantro, dill For the almond feta salad: 1 cup almonds, sliced or slivered 1/2 cup lemon juice 1 teaspoon sea salt 1 tablespoon extra virgin olive oil 1/4 cup finely chopped parsley 1/4 cup finely chopped mint

Instructions

1. Preheat oven to 400°F (200°C).
2. Combine fresh herbs, salt, and pepper in a food processor and pulse until well chopped. Rub the herb mixture on the lamb rack, pressing it gently into the meat for an even coating.
3. Heat a large oven safe skillet over medium heat. Add olive oil and sear the lamb rack for 2 minutes per side, then transfer to the preheated oven and roast for 20 25 minutes, or until desired doneness is reached. Let it rest for 10 minutes before slicing.
4. In a separate skillet, sauté cauliflower rice with olive oil over medium heat, stirring occasionally, until tender and golden brown. Add saffron threads and cook for another minute. Season with salt and pepper to taste.
5. For the almond feta salad, blend almonds in a food processor until they form a coarse meal. In a bowl, mix lemon juice, sea salt, extra virgin olive oil, finely chopped parsley, and mint.
6. To plate, arrange cauliflower rice on serving plates, top with sliced lamb rack, and serve alongside almond feta salad.

Chef’s Insight

To achieve the perfect tenderness, allow the lamb to rest after cooking.

Notes

The recipe can be easily doubled for larger gatherings.