I don’t do a lot of red meat, but when I do, I do it Right! My family and I LOVE lamb. I also just found out my son has low iron and lamb is a great source of iron, perfecto! If lamb just isn’t for you, you can use the garlic herb rub on any roast and it will be delicious!
Ingredients for Lamb
Full Rack of Lamb (About 2 Lbs)
1/3 Cup Olive Oil
3 Cloves Garlic Minced
2 Tbsp Fresh Rosemary Chopped
2 Tbsp Fresh Thyme Chopped
2 Tbsp Fresh Sage Chopped
S&P to Taste
Ingredients for Cauliflower Mash
1 Head Cauliflower Florets
1/4 Cup Butter
Splash of Milk (Dairy of Plant)
S&P to Taste
Let’s Make it!
Lamb – Mix the EVOO, rosemary, thyme, garlic, sage, salt and pepper in a small bowl. Spread mixture all over the lamb. Allow to marinate for a minimum of 30 minutes or overnight.
Preheat oven to 400 Degrees Farenheit. Add a bit of EVOO to a sautee pan, once the pan is hot, sear the lamb on both sides so it is lightly browned. Place in a baking dish in the preheated oven. Bake approximately 16-20 minutes or until the internal temperature is 145 Degrees Farenheit. Take out the rack of lamb and cover with foil. Let it sit for 10-15 minutes and you will have perfectly medium rare lamb chops!
Cauliflower Mash – Cut the florets off the head of cauliflower. Boil in a pot of water until soft (you can stick a fork through it) for about 10 minutes. Drain the cauliflower and add to a food processor or blender with butter, a splash of milk, salt and pepper. Blend until smooth.
Veggie of your Choice – To complete the ensemble, add the veggie of your choice! I chose sauteed spinach and mushrooms!!
