This grain-free crusted lamb lack roast with an easy cauli-broc side is both delicious and Keto-friendly. Brought to you by Lamb & Mutton SA.
|1||rack of lamb — French-trimmed 8-bone|
|1 tbsp||coconut oil|
|100 g||pistachios — shelled|
|1 bunch||fresh parsley|
|75 g||almond flour|
|1 large||cauliflower — cut into florerts|
|1 packet||tender stem broccoli|
|30 ml||olive oil|
|2 tbsp||almonds — chopped|
Pre-heat an oven to 180 °C.
Rub the rack of lamb with olive oil and season with salt and black pepper. In a hot pan, add olive oil and butter and sear the rack of lamb until golden on each side.
Prepare the pistachio crust by blitzing the pistachios, garlic, parsley and almond flour together in a food processor. Blitz until a fine crumb forms.
Brush the rack of lamb with Dijon mustard. Make sure you cover the whole rack with the mustard. Cover with the crumb, patting so that it sticks to the prepared lamb rack.
Roast for 35-40 min or until the crust is crispy and lightly golden brown.
While the rack is roasting, toss the cauliflower, broccoli and almonds with the olive oil and season with salt. black pepper and vegetable spice. Roast for 15 minutes or until done.
Let the rack of lamb rest for 10 minutes before serving with the roasted cauli-broc side.