NUTRITION

SERVINGS

INGREDIENTS

5 oz Frenched lamb rack

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dijon mustard

0 tbsp Almond flour

1 tsp Fresh rosemary

1 tsp Fresh thyme

0 tsp Olive oil

1 cup Asparagus spears

1 cup Cauliflower florets

1 tbsp Greek yogurt

1 tsp Minced garlic

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Steam the cauliflower florets until they are very tender, which takes about 10 minutes.

• 3

  Pat the lamb rack dry and season all sides with the sea salt and black pepper.

• 4

  In a small bowl, combine the almond flour, chopped rosemary, and chopped thyme.

• 5

  Brush the meaty side of the lamb rack with the Dijon mustard, then press the herb-almond mixture firmly onto the mustard.

• 6

  Heat the olive oil in an oven-safe skillet over medium-high heat and sear the lamb for 2 minutes to brown the bottom.

• 7

  Transfer the skillet to the oven and roast for 12-15 minutes for a perfect medium-rare finish.

• 8

  Place the asparagus on the baking sheet and roast alongside the lamb for the final 8 minutes.

• 9

  While the lamb rests for 5 minutes, blend the steamed cauliflower with Greek yogurt and minced garlic until smooth.

• 10

  Slice the lamb between the bones and serve over the cauliflower mash with the roasted asparagus.