• Cath

Rack of lamb with a gluten free herb crust

Updated: Feb 22, 2019

Can't have bread, but wish you could have herby breaded rack of lamb?



Try this rack of lamb with a gluten free herb crust! I have come up with something a little bit different - an alternative crust idea. Great for those that don't have gluten free bread at the ready, or those who have multiple food intolerance making free from everything bread difficult to find!


Nutritional yeast is optional. Some people cannot tolerate yeast. It is packed full of B vitamins though which are great for energy production, and it tastes really delicious.


My husband was very impressed with this dish. I think it is one of his favourites!


Ingredients for the rack of lamb with herb crust

  • Lamb rack

  • 4 sprigs of rosemary

  • Handful of parsley

  • 1 tablespoon pumpkin seed butter

  • 4 tablespoons unsweetened desiccated coconut

  • 1 tablespoon nutritional yeast flakes (optional)

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon Dijon mustard


Ingredients for the haricot bean sauce

  • 1 can of cooked and drained haricot beans

  • Juice of 1 lemon

  • 3 tablespoons extra virgin olive oil

  • 1/4 teaspoon cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon paprika

  • 1/4 teaspoon black pepper


Ingredients for the honey roasted radishes

  • 8 radishes (separated from the leaves)

  • 1 teaspoon honey

  • 1/4 teaspoon cumin

  • 1/4 teaspoon salt

  • Black pepper

  • 1/8 teaspoon chilli powder

  • A splash of olive oil


Ingredients for the wilted radish leaves

  • Bunch of radish leaves

  • 1 tablespoon coconut oil

  • 1/4 teaspoon nutmeg

  • Salt and pepper to taste

Directions

  1. Preheat the oven to 200ºC

  2. Pick the rosemary leaves off the stalk, and put them in a food processor

  3. Add the parsley, pumpkin seed butter, desiccated coconut, nutritional yeast, salt and pepper, and whizz together to create your herby "breadcrumbs"

  4. For the roasted radishes coat them in honey, olive oil, cumin, chilli, salt and pepper and roast in the oven for 15 mins

  5. Season the lamb rack with salt, pepper, and olive oil, then pan fry for about 2 minutes to brown the meat on all sides

  6. Remove from the pan to cool for a minute, then brush with dijon mustard, and spread the herby mix onto the lamb

  7. Bake for about 10 minutes in the oven for a medium finish, or 15 minutes for well done

  8. For the haricot bean sauce add all the ingredients to the food processor and blend

  9. Check for seasoning

  10. Serve cold on the side

  11. For the wilted radish leaves pan fry them for a couple of minutes in coconut oil, nutmeg, salt and pepper. (If your radishes don't have leaves you can always use spinach instead!)


©2018 by True Zest Kitchen.