Paleo Herb-Crusted Baked Lamb
Tender, flavorful, and perfectly suited for paleo enthusiasts, this Paleo Herb-Crusted Baked Lamb is a show-stopping dish that marries gourmet flair with health-conscious ingredients. Featuring succulent rack of lamb coated in a vibrant blend of fresh rosemary, thyme, parsley, and garlic, this recipe delivers a burst of herbaceous flavor in every bite. The Dijon mustard and olive oil create a savory paste that helps the almond flour crust adhere beautifully, adding a delightfully nutty crunch without the use of breadcrumbs. Ready in under an hour with a quick 20-minute prep, this elegant dinner is ideal for both special occasions and weeknight indulgence. Serve with roasted vegetables or a crisp salad for a wholesome paleo-friendly meal sure to impress!
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Ingredients
- 2 pounds rack of lamb
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 garlic cloves
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup almond flour
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set aside.
Step 2
In a food processor, combine the fresh rosemary, thyme, parsley, and peeled garlic cloves. Pulse until finely chopped.
Step 3
Add the Dijon mustard and olive oil to the herb mixture in the processor. Season with sea salt and black pepper, then pulse to create a paste-like consistency.
Step 4
Pat the rack of lamb dry with paper towels. Score the fat layer lightly with a sharp knife.
Step 5
Rub the lamb thoroughly with the herb mustard mixture, ensuring an even coating all over the meat.
Step 6
Spread the almond flour on a plate and roll the lamb in it to coat evenly, pressing the flour gently onto the lamb to adhere.
Step 7
Place the crusted lamb onto the prepared baking sheet, fat side up.
Step 8
Insert into the preheated oven and bake for 20-25 minutes for medium-rare, adjusting time for desired doneness.
Step 9
Remove from oven and allow the lamb to rest for at least 10 minutes before cutting to ensure juiciness.
Step 10
Slice the lamb between the bones and serve hot.
Nutrition Facts
| Serving size | (1094.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3233.9 |
| Total Fat 272.7g | 0% |
| Saturated Fat 94.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 743.9mg | 0% |
| Sodium 3605.5mg | 0% |
| Total Carbohydrate 27.8g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 3.6g | |
| Protein 171.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 262.9mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 2246.3mg | 0% |
Source of Calories