Melbourne-Inspired Grilled Australian Lamb Rack with Herbed Crust and Citrus-Garlic Sauce (Paleo)

Allergens

None

Ingredients

• 2 lamb racks (8 ribs each), trimmed and frenched 4 cloves garlic, minced 1 tbsp rosemary, finely chopped 1 tbsp thyme, finely chopped 1 tsp sea salt 1/2 tsp black pepper, freshly ground 2 tbsp olive oil 2 lemons, zested and juiced 2 oranges, zested and juiced 4 tbsp butter, softened 2 tbsp almond flour 1 cup baby spinach Salt and pepper, to taste

Instructions

1. In a small bowl, combine garlic, rosemary, thyme, salt, and pepper. Mix well.
2. Rub the lamb racks with olive oil, then evenly coat with the herb mixture.
3. Place almond flour on a plate, then press the lamb racks into the almond flour to form a crust.
4. Preheat your grill or oven broiler to high heat. Grill or broil the lamb racks for 8 10 minutes per side, until cooked to your desired doneness (medium rare).
5. In a small saucepan, combine lemon and orange zests, lemon and orange juices, garlic, butter, and seasoning. Cook over low heat until the butter is fully melted and the sauce has thickened slightly.
6. Remove lamb from grill or broiler, tent with foil, and let rest for 5 minutes before slicing.
7. Serve lamb slices on a bed of baby spinach, drizzle with citrus garlic sauce, and enjoy!

Chef’s Insight

To achieve a perfect medium-rare, the internal temperature of the lamb should be around 130°F (54°C). Use a meat thermometer to ensure accuracy.

Notes

For a cinematic experience, use an overhead flat shot for the top view and a shallow depth of field with a 45-degree angle for the bottom view. Emphasize food textures and colors to create an appetizing visual feast.