Keto Herb Crusted Rack of Lamb with Garlic Chimichurri and Cauliflower Puree
Discover a mouthwatering and easy-to-make keto dinner featuring succulent herb-crusted rack of lamb served alongside creamy cauliflower puree and zesty garlic chimichurri. This French-inspired dish is perfect for intermediate home chefs seeking an impressive yet simple meal that's sure to impress guests at your next dinner party.
Allergens
Tree Nuts (walnuts)
Ingredients
- 1 rack of lamb, French trimmed (about 2 pounds) 4 cloves garlic, minced 1/2 cup fresh parsley, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/4 cup walnuts, roughly chopped 3 tablespoons olive oil Salt and pepper, to taste 2 cups cauliflower florets 1 cup heavy cream 4 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/4 cup fresh mint leaves, chopped 1 tablespoon red wine vinegar 1 tablespoon lemon juice Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). In a food processor, combine garlic, parsley, mint, walnuts, and olive oil. Pulse until the mixture forms a coarse crumb. Season with salt and pepper to taste. Pat the lamb rack dry with paper towels. Rub the herb mixture all over the lamb, pressing it firmly onto the meat. Place the seasoned lamb rack on a wire rack set in a roasting pan. Roast for 20 25 minutes or until the desired doneness is reached (medium rare: 135°F / 57°C internal temperature). Allow the lamb to rest for 10 minutes before slicing. For cauliflower puree, steam cauliflower florets until tender. Drain and return to the pot. Add heavy cream, garlic, salt, and pepper. Mash and blend with an immersion blender until smooth. Prepare the garlic chimichurri by combining all ingredients in a bowl, stirring well.
Chef’s Insight
To achieve the perfect medium-rare, use an instant-read thermometer to check the lamb's internal temperature.
Notes
Ensure the herb crust is pressed firmly onto the lamb to prevent it from falling off during cooking.