Herb-Crusted Rack of Lamb with Roasted Vegetables

A elegant paleo-friendly main course featuring tender lamb and seasonal vegetables

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Diet: Paleo

Equipment Needed

• Roasting pan
• Meat thermometer
• Cutting board
• Sharp knife
• Mixing bowls
• Baking sheet
• Food processor or mortar and pestle

Ingredients

For the Lamb

• 2 racks of lamb (8 ribs each), frenched
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

For the Roasted Vegetables

• 2 medium sweet potatoes, cut into 1-inch chunks
• 2 cups Brussels sprouts, halved
• 2 medium carrots, cut diagonally
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme

Instructions

1. Preheat oven to 190°C (375°F).
2. Prepare the herb crust:
   • In a food processor, combine garlic, rosemary, thyme, oregano, salt, and pepper
   • Pulse until finely chopped
   • Add 2 tablespoons olive oil to form a paste
3. Prepare the lamb:
   • Pat lamb racks dry with paper towels
   • Rub with 1 tablespoon olive oil
   • Coat evenly with herb mixture
   • Let rest at room temperature for 20 minutes
4. Prepare vegetables:
   • Toss prepared vegetables with olive oil, salt, pepper, and thyme
   • Spread on a baking sheet in a single layer
   • Place in preheated oven
5. Cook the lamb:
   • Heat roasting pan over medium-high heat
   • Sear lamb racks for 2-3 minutes per side
   • Transfer to oven
   • Roast for 20-25 minutes for medium-rare (internal temperature 57°C/135°F)
6. Rest and serve:
   • Remove lamb from oven and let rest for 10 minutes
   • Continue roasting vegetables until tender (about 30-35 minutes total)
   • Slice lamb between ribs
   • Serve with roasted vegetables

Nutrition Information (per serving)

• Calories: 580
• Protein: 42g
• Fat: 38g
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 6g
• Sodium: 820mg

Tips & Variations

• For extra tenderness, marinate lamb in olive oil and herbs for 4-24 hours
• Substitute sweet potatoes with butternut squash for variety
• Add parsnips or turnips to the vegetable mix
• Use dried herbs if fresh aren’t available (reduce quantity by half)

Suggested Pairings

• Fresh herb sauce (paleo-friendly)
• Roasted mushrooms
• Simple green salad with olive oil dressing