Low Carb Herb-Crusted Baked Lamb
Elevate your dinner table with this *Low Carb Herb-Crusted Baked Lamb*, a delectable main course that combines gourmet flavors with health-conscious ingredients. Tender lamb racks are coated in a rich medley of fresh rosemary, thyme, parsley, and garlic, then brushed with zesty Dijon mustard and finished with a golden crust of almond flour and Parmesan cheese. This recipe is perfect for those following low-carb or keto diets while still craving an indulgent meal. With just 20 minutes of prep time and a quick 30 minutes in the oven, you'll achieve a show-stopping centerpiece that’s juicy, flavorful, and irresistibly crispy. Serve alongside roasted vegetables or a fresh green salad for a luxurious meal that’s as easy as it is impressive. Perfect for special occasions or an elevated weeknight dinner!
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Recipe Information
Ingredients
- 2 racks lamb rack
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 2 tablespoons, chopped fresh parsley
- 4 cloves, minced garlic
- 4 tablespoons Dijon mustard
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the lamb racks dry with paper towels and season them with salt and black pepper on all sides.
In a bowl, mix together the chopped rosemary, thyme, parsley, and minced garlic.
Add the Dijon mustard to the herb mixture and stir well to combine.
In a separate bowl, combine the almond flour and grated Parmesan cheese.
Brush each lamb rack with the olive oil to ensure the herb crust adheres well.
Generously spread the mustard and herb mixture over the entire surface of the lamb.
Carefully coat the mustard-covered lamb racks with the almond flour and Parmesan mixture, pressing it on to adhere.
Place the lamb racks on the prepared baking sheet, bone-side down.
Insert the baking sheet into the preheated oven and bake for about 25-30 minutes, or until the internal temperature reads 145°F (63°C) for medium-rare.
Once done, remove the lamb from the oven and allow it to rest for 10 minutes before slicing.
Carve between the ribs to separate the chops and serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.2 g | 446% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 5150 mg | 224% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.7 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2846 mg | 61% | |
*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.
