Paleo Herb-Crusted Baked Lamb
Elevate your dinner table with this Paleo Herb-Crusted Baked Lamb, a deliciously tender and flavorful dish that's perfect for special occasions or weekend meals. Featuring a succulent rack of lamb coated in a vibrant blend of fresh rosemary, thyme, parsley, and garlic, this recipe is enhanced with the tangy zest of Dijon mustard and the nutty crunch of almond flour for a gluten-free crust. With just 20 minutes of prep time and simple steps like scoring, coating, and baking, this Paleo-friendly recipe is as easy as it is impressive. The golden herb crust locks in juices while providing a satisfying texture, ensuring each bite is bursting with savory goodness. Serve it alongside roasted vegetables or a light salad for a show-stopping, healthy meal that's free from grains and full of flavor. Perfect for fans of clean eating and gourmet-style comfort food, this lamb recipe is sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set aside.
In a food processor, combine the fresh rosemary, thyme, parsley, and peeled garlic cloves. Pulse until finely chopped.
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.
Pat the rack of lamb dry with paper towels. Score the fat layer lightly with a sharp knife.
Rub the lamb thoroughly with the herb mustard mixture, ensuring an even coating all over the meat.
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.
Place the crusted lamb onto the prepared baking sheet, fat side up.
Insert into the preheated oven and bake for 20-25 minutes for medium-rare, adjusting time for desired doneness.
Remove from oven and allow the lamb to rest for at least 10 minutes before cutting to ensure juiciness.
Slice the lamb between the bones and serve hot.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 3.6 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2246 mg | 48% | |
*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.
