Gourmet Grilled New Zealand Lamb Rack with Herb Crust & Roasted Vegetables – Paleo Dinner Recipe
This Paleo-friendly gourmet grilled New Zealand lamb rack with herb crust and roasted vegetables recipe is an exquisite dish that combines flavorful ingredients and rich aroma for a memorable dining experience. Perfect for those seeking a high-quality, advanced cooking challenge, this paleo dinner idea offers both visual appeal and mouthwatering taste sensations.
Allergens
None
Ingredients
- 1 New Zealand lamb rack (with 8 ribs)
- 3 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 lemon, zested and juiced
- 4 cups mixed seasonal vegetables (e.g., carrots, parsnips, pumpkin)
- 2 tbsp olive oil
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (205°C).
- In a food processor, combine rosemary, thyme, garlic, salt, pepper, lemon zest, and half of the lemon juice. Process until well combined into a fine herb mixture.
- Score the fat of the lamb rack diagonally in a crisscross pattern, ensuring not to cut into the meat.
- Apply the herb mixture evenly over the lamb rack, pressing it gently onto the fat and into the scores.
- In a large mixing bowl, toss mixed vegetables with olive oil, lemon juice, and remaining salt. Spread them out on a baking sheet lined with parchment paper.
- Place the seasoned lamb rack on top of the vegetables on the baking sheet, and roast in the preheated oven for 20 25 minutes for medium rare or until desired doneness is reached.
- Remove from the oven, cover with aluminum foil, and let it rest for 10 minutes before slicing.
- Slice the lamb rack and serve atop a bed of roasted vegetables, garnishing with fresh herbs.
Chef’s Insight
Allow the lamb to rest before slicing to keep all those delicious juices inside.
Notes
The herb mixture can be prepared ahead of time and stored in an airtight container in the refrigerator until needed.