Australian Herb-Crusted Lamb Rack with Grilled Asparagus and Garlic Herb Mashed Cauliflower

Allergens

None

Ingredients

• 2 lamb racks (16 chops each)
• 1/3 cup almond flour
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh rosemary, finely chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 lbs fresh asparagus
• 4 cups cauliflower, roughly chopped
• 6 cloves garlic
• 1/2 cup almond milk
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together almond flour, parsley, rosemary, garlic, lemon zest, lemon juice, salt, and pepper.
3. Pat the lamb racks dry with paper towels, then season with salt and pepper.
4. Press the herb mixture onto both sides of the lamb racks, ensuring an even coating.
5. Heat olive oil in a large oven safe skillet over medium high heat. Sear the lamb racks for 2 minutes per side.
6. Transfer the skillet to the preheated oven and roast the lamb racks for 18 20 minutes, or until desired doneness is reached. Let rest for 5 minutes before slicing.
7. Toss asparagus in olive oil and season with salt and pepper. Grill over medium high heat for 4 6 minutes, or until tender and slightly charred.
8. Boil cauliflower florets in a pot of water for 5 minutes, then drain and return to the pot. Add almond milk, garlic, salt, and pepper, and mash until smooth. Stir in basil and parsley.
9. Slice the lamb racks and serve alongside grilled asparagus and mashed cauliflower.

Chef’s Insight

To achieve a perfectly cooked lamb rack, use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

Notes

This dish showcases the perfect balance of flavors, textures, and visual appeal, making it ideal for special occasions or dinner parties.