Mouthwatering New Zealand Paleo Dinner: Grilled Lamb Rack with Roasted Root Vegetables & Creamy Garlic Mashed Cauliflower

Allergens

Dairy-Free, Gluten-Free, Nut-Free

Ingredients

• 1 lamb rack (8 bones), trimmed and frenched
• 4 medium carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 1 large cauliflower, cut into florets
• 6 cloves garlic, minced
• 1/2 cup almond milk
• 4 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Season the lamb rack with salt and pepper, then heat 2 tbsp of olive oil in a large pan over medium high heat. Sear the lamb rack for 2 3 minutes on each side, until browned. Transfer the seared lamb to a baking dish and roast in the preheated oven for 15 20 minutes, or until desired doneness is reached. Let it rest for 10 minutes before slicing.
2. Toss the carrots and parsnips with 2 tbsp of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25 30 minutes, or until tender and golden brown.
3. In a large pot, boil the cauliflower florets in water for 7 8 minutes, or until tender. Drain well and return to the pot. Mash with the almond milk, garlic, salt, and pepper until smooth and creamy.
4. Slice the rested lamb rack into individual chops and arrange on a platter alongside the roasted vegetables and mashed cauliflower. Garnish with fresh rosemary and serve immediately.

Chef’s Insight

The secret to perfectly cooked lamb is to let it rest after cooking, which allows the juices to redistribute throughout the meat.

Notes

This recipe is dairy-free, gluten-free, and nut-free, making it suitable for many dietary restrictions.