Paleo Herb-Crusted Rack of Lamb

Elevate your dinner table with this elegant yet approachable Paleo Herb-Crusted Rack of Lamb, a show-stopping centerpiece brimming with robust flavor and wholesome ingredients. This paleo-friendly recipe features a tender rack of lamb generously coated in a fragrant herb crust made from fresh rosemary, thyme, parsley, and garlic, blended with Dijon mustard and extra-virgin olive oil for a zesty finish. Perfectly roasted to a juicy medium-rare, this dish is easy to prepare in just 40 minutes, including prep and cook time. Ideal for a special occasion or a refined family meal, serve this succulent lamb alongside your favorite paleo side dishes to impress guests with a gourmet creation they’ll never forget. Discover the perfect blend of simplicity, flavor, and healthy indulgence with this paleo lamb recipe!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 rack (about 8 ribs) rack of lamb
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley
• 4 garlic cloves
• 2 tablespoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Start by preparing the herb mixture. In a food processor, combine rosemary leaves, thyme leaves, parsley, and peeled garlic cloves. Pulse until finely chopped.

Step 3

Transfer the herb mixture to a small bowl and add Dijon mustard, extra-virgin olive oil, sea salt, and black pepper. Mix until a thick paste forms.

Step 4

Trim any excess fat from the rack of lamb, if necessary. Pat the lamb dry with paper towels.

Step 5

Rub the herb mixture all over the rack of lamb, ensuring an even coating.

Step 6

Place the coated rack of lamb on a roasting rack set in a roasting pan, bone side down.

Step 7

Insert an oven-safe thermometer into the thickest part of the meat, avoiding the bone, if possible.

Step 8

Roast the lamb in the preheated oven for about 20-25 minutes, or until it reaches an internal temperature of 125°F (51°C) for medium-rare.

Step 9

Once cooked, remove the lamb from the oven. Cover loosely with aluminum foil and let it rest for 5-10 minutes. This helps the juices redistribute.

Step 10

Carve the lamb between the ribs into individual chops and serve immediately.

Nutrition Facts

Serving size	(1000.8g)

Amount per serving	% Daily Value*
Calories	2767.4

Total Fat 235.6g	0%
Saturated Fat 92.0g	0%
Polyunsaturated Fat g
Cholesterol 738mg	0%
Sodium 3599.7mg	0%
Total Carbohydrate 6.1g	0%
Dietary Fiber 1.4g	0%
Total Sugars 0.1g
Protein 149.6g	0%

Vitamin D 0IU	0%
Calcium 45.1mg	0%
Iron 15.3mg	0%
Potassium 2207.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.3%

Protein: 21.8%

Carbs: 0.9%