Here’s a hearty, roast dinner to warm your soul! To turn a basic roast lamb dinner into something special yet still simple here is my recipe for roasted lamb racks with a herb and garlic crust. This paleo, gluten free and grain free recipe literally takes no time at all to prepare letting your oven do all of the hard work.
This roast dinner is a beautiful family meal and also perfect for entertaining and a great hot dinner for your Christmas day menu. In my Christmas recipe e-book you’ll find some delicious and healthy starters and desserts to pair perfectly with this main.

Nourish 101:

  • Lamb is high in protein and delivers a good dose of iron and amino acids.
  • Almonds contain high amounts of vitamin E and minerals.
  • Garlic and herbs provide your body with anti-oxidants too.

 

Roasted Herb and Garlic Crusted lamb with orange glazed vegetables

Here's a hearty, roast dinner to warm your soul! To turn a basic roast lamb dinner into something special yet still simple here is my recipe for roasted lamb racks with a herb and garlic crust. This paleo, gluten free and grain free recipe literally takes no time at all to prepare letting your oven do all of the hard work.
Keyword Corn Free, Dairy Free, Egg Free, FODMAP Friendly, Fructose Free, Gluten Free, Grain Free, Nut Free (option), Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Yeast Free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

Herb and Garlic Crusted Lamb:

  • 2 x 8 racks of Lamb, french trimmed
  • 1/2 cup Almond Meal
  • 2 tablespoon sOlive Oil
  • 4 cloves Garlic, crushed
  • 4 tablespoon s fresh Rosemary
  • 4 tablespoon s fresh Thyme
  • 4 tablespoon s fresh Parsley
  • Pinch Pink Salt and Pepper

Orange Glazed Vegetables:

  • 6 cups Pumpkin (approx 1/4 whole pumpkin), cut into 2cm x 2cm pieces
  • 3 cups (approx 12) Brussels Sprouts
  • 1 tablespoon Olive Oil
  • Pinch Pink Salt and Pepper
  • Juice of 1/2 Orange
  • 1/2 cup Pecan halves
  • 1/4 cup organic dried Cranberries
  • Zest of 1/2 Orange

Instructions

  • Pre-heat fan-forced oven to 180C. 
  • In a mixing bowl combine crust ingredients (almond meal, olive oil, garlic, rosemary, thyme, parsley, salt and pepper). 
  • Pat dry lamb and coat meaty side up with crust mixture. Press onto lamb and coat well. Set aside. 
  • In a mixing bowl toss pumpkin and brussels sprouts with olive oil, salt and pepper. 
  • Transfer vegetables to roasting tray and roast in oven for 40 minutes. 
  • Transfer lambto a roasting tray and roast in oven for 30 -35 minutes and crust is golden or until lamb cooked to liking. 
  • After 20 minutes of vegetable cooking time pour orange juice over vegetables and mix around. 
  • After 30 - 35 minutes remove lamb from oven and allow to rest. 
  • Once vegetables are tender, sprinkle with pecans and return to oven for an extra 5 minutes to toast. 
  • Remove vegetables from oven and sprinkle with orange zest and cranberries. 
  • Serve hot. 

Notes

Serving Suggestions:
  • Serve this roasted dinner with an extra side of cooked greens.
Make It Personal:
  • You can also try roasting different vegetables of choice.
Recipe Tips:
  • Be careful not to over-cook your lamb and allow it to rest before carving to ensure juices remain and meat is tender.
Sensitive to Nuts?
  • Omit almond meal and crust with herbs and garlic.
  • You can also substitute almond meal for crushed macadamia nuts.
    If you don't have fresh herbs you can substitute with 2 tablespoons each of the dried version.
Sensitive to FODMAPs?
  • Omit fresh garlic from crust mixture and use garlic infused olive oil.
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Casey-Lee Lyons

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