Paleo Herb-Crusted Rack of Lamb
Elevate your dinner table with this stunning Paleo Herb-Crusted Rack of Lamb, a showstopping yet approachable recipe that pairs elegance with simplicity. Coated in a fragrant blend of fresh rosemary, thyme, parsley, and garlic, this lamb delivers robust, herbaceous flavor in every tender bite. A quick Dijon mustard and olive oil paste acts as the perfect adhesive for the savory crust, ensuring it roasts to golden perfection. Ready in just 40 minutes, including prep and cook time, this paleo-friendly centerpiece is perfect for special occasions or a refined weeknight indulgence. Serve these juicy lamb chops alongside roasted vegetables or a crisp green salad for a meal that’s both nutrient-dense and restaurant-quality.
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Recipe Information
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
Instructions
Preheat your oven to 450°F (232°C).
Start by preparing the herb mixture. In a food processor, combine rosemary leaves, thyme leaves, parsley, and peeled garlic cloves. Pulse until finely chopped.
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.
Trim any excess fat from the rack of lamb, if necessary. Pat the lamb dry with paper towels.
Rub the herb mixture all over the rack of lamb, ensuring an even coating.
Place the coated rack of lamb on a roasting rack set in a roasting pan, bone side down.
Insert an oven-safe thermometer into the thickest part of the meat, avoiding the bone, if possible.
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.
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.
Carve the lamb between the ribs into individual chops and serve immediately.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2207 mg | 47% | |
*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.
