Mouthwatering Paleo Herb-Crusted Rack of Lamb with Roasted Vegetables and Garlic Butter Sauce

Allergens

Nuts (almond flour)

Ingredients

• 1 rack of lamb (8 bones)
• 2 cups fresh mixed herbs (rosemary, thyme, parsley)
• 1 cup almond flour
• 1/2 cup ground flaxseed
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 pound assorted vegetables (carrots, potatoes, Brussels sprouts)
• 1/2 cup unsalted butter
• 1 tablespoon Dijon mustard
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). In a food processor, combine mixed herbs, almond flour, and ground flaxseed. Pulse until well combined. Set aside. In a small bowl, mix olive oil, lemon zest, lemon juice, salt, pepper, and minced garlic. Rub the mixture onto the lamb rack, ensuring it is evenly coated. Press the herb mixture onto the lamb rack, pressing gently to adhere. Place the lamb rack on a wire rack in a roasting pan. Roast for 20 minutes, then reduce heat to 350°F (180°C) and cook for an additional 40 45 minutes or until desired doneness is reached. Let it rest for 10 minutes before carving. While the lamb is cooking, toss the vegetables in olive oil, salt, and pepper. Roast them in a separate pan alongside the lamb for 20 25 minutes or until tender. In a small saucepan, melt the butter over low heat and stir in Dijon mustard. Cook gently for a few minutes to infuse flavors. Slice the lamb rack and serve with roasted vegetables and garlic butter sauce. Garnish with fresh parsley.

Chef’s Insight

To achieve the perfect medium-rare, cook the lamb to an internal temperature of 135°F (57°C). Let it rest before carving for maximum juiciness.

Notes

Be sure to use a meat thermometer for accurate doneness.