Keto Chimichurri Lamb With Roasted Vegetables

Keto Chimichurri Lamb With Roasted Vegetables
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In our house we are often divided on our opinions of lamb. I love to eat lamb, but my wife doesn’t enjoy the “gamey” flavor that it can often have. While that strong taste can vary from cut to cut, there are also some ways to prepare it that can help compliment or balance out that taste. Often, people turn to Mint to provide that flavor, but alas she can’t stand Mint on lamb, and I also just personally don’t prefer it on there either. That’s when I got the idea to throw together some fresh Chimichurri and roast the rack of lamb with that.

Then we are onto solving the next puzzle, which is the side dish, or in this case the vegetables. Prior to getting fully dedicated to eating a Keto diet, roasted potatoes or mashed potatoes were the easy go-to when it came to serving a dish of lamb. Now that potatoes are verboten, we needed to find something that somehow filled a little bit of that void. That’s when I remembered that someone said radishes were a healthy alternative to potatoes.

Call me crazy, or them crazy, but this actually REALLY works, and while it doesn’t exactly taste like a potato, it does have a lot of similar texture and bite to it after it has been roasted. We also have a very strong love for Brussel Sprouts in this home too, so I decided to roast the radishes with some Brussel Sprouts too with some fresh thyme and avocado oil tossed on there.

We recently have been converted to this whole “air fryer” concept, and even though I made this dish in the air fryer, you certainly could make this in the oven in a roasting pan with no problem at all. The times might differ though, as the air fryer is like a miniature super-convection broiler. If you can sink the change into buying one, Have Mercy these things make cooking so easy and tasty!



Keto Chimichurri Rack of Lamb Wide Closeup

KETO CHIMICHURRI LAMB WITH ROASTED VEGETABLES

Keto Chimichurri Rack of Lamb Nutrition LabelEase of Preparation: Moderate

Prep Time: 20 Minutes

Cooking Time: 20-25 Minutes

Total Time: 40-45 Minutes

Ingredients:

[CHIMICHURRI MARINADE]

  • 5 Cloves Fresh Garlic Minced
  • 1 Whole Shallot
  • 1 Tablespoon Red Wine Vinegar
  • Juice squeezed from 1/2 a Lemon
  • 1 Bunch of Fresh Parsley
  • 1/2 a Bunch of Fresh Cilantro
  • 1 Handful Fresh Basil
  • 4 Tablespoons Avocado Oil
  • 1/2 Teaspoon Himalayan Pink Salt

[VEGETABLES]

  • 2 Bunches of Radishes
  • 2 Handfuls of Fresh Brussel Sprouts
  • 1 Tablespoon of Fresh Thyme
  • Drizzle of Avocado Oil
  • Dash of Himalayan Pink Salt

[MEAT]

  • 1 Frenched Rack of Lamb





Instructions:

[CIMICHURRI MARINADE]

  1. Mince up the fresh Garlic and Shallot and place in small bowl.
  2. Squeeze half a Lemon on top
  3. Add 1 Tablespoon of Red Wine Vinegar
  4. Allow this mixture to sit in the bowl while you prepare the other ingredients.
  5. Get out your Food Processor and add in 1 Bunch of Fresh Parsley (minus most of the stems), 1/2 a Bunch of Fresh Cilantro, 1 Handful of Fresh Basil, 1/2 Teaspoon of Himalayan Pink Salt, and 4 Tablespoons of Avocado Oil. Run the Food Processor in pulses to chop and mince the ingredients.
  6. Remove the lid from the Food Processor and scrape the sides back onto the bottom of the container. Add in the ingredients from the bowl that we previously set aside, and pulse in the Food Processor for about 3 seconds to mix the ingredients well.
  7. Pour half of the Marinade on the bottom of the Frenched Rack of Lamb and the other half on the top. Allow to sit while preparing the vegetables next.

[VEGETABLES]

  1. Rinse off you 2 Bunches of Radishes and your 2 Handfulls of Brussel Sprouts.
  2. Prepare the Radished by cutting off their very tops and bottoms, but don’t cut away too much of the vegetable. Then cut each of the radishes in half, right down the middle.
  3. Prepare your Brussel Sprouts by cutting off the bottom of the stems, and then cutting the Brussel Sprouts in half, right down the middle.
  4. Combine the Radishes and the Brussel Sprouts in a bowl.
  5. Remove the tiny leaves from a small amount of Fresh Thyme.
  6. Drizzle with a small amount of Avocado Oil, and toss by hand to cover the vegetables evenly.

[COOKING]

  1. Preheat your oven or Air Fryer or Oven to 390*F.
  2. Place the vegetables in the bottom of the Air Fryer Basket, or in the bottom of your roasting pan.
  3. Place the Rack of Lamb on top of the vegetable.
  4. In the Air Fryer, cook for 20 minutes to get a nice Medium Rare lamb. Cook even longer if you desire yours more well done. The time in the oven may vary, but cook to your own liking and then plate and serve warm! We seem to think that the Radishes taste the best when they are extra roasted, so you can alternatively pre-roast the vegetables for about 5 minutes prior to adding the Rack of Lamb on top.

Comment Below what you think about this recipe! We love to get your feedback and responses. Have you used Radishes before in this way? If this was your first time trying roasted radishes, what was your opinion?



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