“Keto Persian Feast: Herb-Crusted Lamb Chops with Saffron Cauliflower Rice and Almond Pomegranate Salad”

Allergens

Nuts (almonds), Eggs (in almond flour)

Ingredients

• 1. 2 lamb rack (Frenched lamb chops) 2. 1 cup almond flour 3. 2 tbsp chopped fresh dill 4. 2 tbsp chopped fresh mint 5. 1 tsp ground cumin 6. 1 tsp ground coriander 7. 1/2 tsp ground black pepper 8. Salt, to taste 9. 2 cups cauliflower rice 10. 1 cup water 11. Pinch of saffron threads 12. 1/4 cup slivered almonds 13. 1 cup pomegranate arils 14. 2 cups arugula 15. 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix almond flour, dill, mint, cumin, coriander, black pepper, and salt.
3. Pat lamb racks dry and evenly coat with the herb mixture.
4. Place lamb racks on a baking sheet and bake for 20 minutes.
5. In a separate dish, combine saffron threads and water to create a saffron infusion. Set aside.
6. Cook cauliflower rice in microwave with saffron infusion until tender. Season with salt and pepper to taste.
7. In a large bowl, toss together almonds, pomegranate arils, and arugula. Drizzle with olive oil and season with salt and pepper.
8. Remove lamb from oven and let rest for 5 minutes before slicing.
9. Serve saffron cauliflower rice and almond pomegranate salad alongside herb crusted lamb chops.

Chef’s Insight

To enhance the herbaceousness of this dish, consider using freshly ground coriander seeds instead of pre-ground coriander.

Notes

Ensure you use high-quality saffron threads for the best flavor and color.