Herb-Crusted Rack of Lamb with Roasted Root Vegetables
Rack of lamb is one of the most forgiving cuts of meat you can cook: quick sear, slather with Dijon, press on the herb crust, roast, rest, eat. The roasted root vegetables, parsnips, carrots, beets, go in the oven first and come out sweet, caramelized, and deeply earthy. Together, it's a plate that looks like it took three hours and a culinary degree. It took far less. And the almond flour crust keeps every bit of it grain-free.
- PRO
- GF
- DF
- PF
Estimated macros per serving
Calories ~540 · Protein ~27g · Carbs ~24g · Fat ~40g
Ingredients
For the root vegetables:
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into 1-inch wedges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- Kosher salt and freshly ground black pepper, to taste
For the lamb:
- 1 rack of lamb (8 ribs, about 1½ pounds), frenched
- 2 tablespoons Dijon mustard
- ½ cup almond flour
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
Method
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.
- Toss the parsnips, carrots, and beets with 2 tablespoons olive oil, rosemary, salt, and pepper. Spread in a single layer on the baking sheet and roast for 15 minutes while you prep the lamb.
- Pat the rack of lamb dry and season generously with salt and pepper. Heat a cast-iron skillet over high heat with a drizzle of oil. Sear the lamb for 2 minutes per side until a deep brown crust forms. Remove from heat.
- In a small bowl, combine the almond flour, parsley, thyme, garlic, and 1 tablespoon olive oil. Mix until it forms a coarse, crumbly paste.
- Brush the meaty side of the lamb with Dijon mustard, then press the herb-almond crust firmly onto the mustard. It should adhere in a thick, even layer.
- Stir the vegetables, push them to the edges of the baking sheet, and place the lamb crust-side up in the center. Return to the oven.
- Using an instant-read thermometer, check the thickest part of the eye of meat (avoiding the bone). Roast for 20–25 minutes, until the lamb reaches 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium — the internal temperature will rise 5–8°F during the rest. Check the crust at the 15-minute mark — almond flour browns faster than breadcrumbs. If the crust is already deeply golden, loosely tent the rack with foil for the remaining time. The crust should be golden and fragrant. For food safety, the USDA recommends whole cuts of lamb reach 145°F followed by a 3-minute rest; 125°F is the culinary standard for medium-rare and is the authors' preference for best texture and flavor.
- Rest the lamb for 10–15 minutes loosely tented with foil, then slice between the bones. Longer rest = juicier chops. Serve the chops over the roasted root vegetables.
Variations & Notes
- Vegan Swap: Substitute a thick slice of roasted celeriac (celery root) for the lamb: sear it, coat with mustard and the herb crust, and roast for 30 minutes. It's surprisingly satisfying.
- Extra Hungry: Add a side of mashed sweet potato or roast an extra sheet pan of vegetables.
- Substitutions: No parsnips? Use turnips. No beets? More carrots work fine. Use any fresh sturdy herbs you have on hand. Note that beets will tint the other vegetables pink — this is normal and does not affect flavor. If you prefer a more neutral color, roast beets on a separate sheet and combine at serving. For strict gluten-free, verify your Dijon mustard brand is certified gluten-free.
- Food Safety: Cooking proteins below USDA-recommended temperatures carries some risk. Pregnant people, young children, older adults, and anyone immunocompromised should cook to the USDA target of 145°F with a 3-minute rest.
- Storage: Leftover lamb keeps 3 days refrigerated. Best reheated gently: 300°F (149°C) for 8–10 minutes. Vegetables reheat well in a hot skillet.