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Herb-Crusted Rack of Lamb with Roasted Carrot Fries & Smoky Red Pepper Sauce

Name: Herb-Crusted Rack of Lamb with Roasted Carrot Fries & Smoky Red Pepper Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 small rack of lamb (6–8 chops), frenched; 2 tbsp Dijon mustard (check label for soy-free); 1/2 cup fresh parsley leaves; 2 cloves garlic; 2 tbsp olive oil; 1/4 cup almond flour (or ground sunflower seeds); Salt & pepper to taste; 4 large carrots, peeled and cut into fries; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; Salt to taste; 1 large roasted red bell pepper (jarred or homemade); 1 garlic clove; 2 tbsp olive oil; 2 tbsp tahini (optional for creaminess); 1 tbsp lemon juice; Salt and smoked paprika to taste

Category:

Main Course

Difficulty: Easy

Serves:

—

Prep Time: 20 Minutes

Cook Time: 30–35 minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

A refined, flavor-packed dish that brings together tender herb-crusted lamb, naturally sweet roasted carrot fries, and a creamy, smoky red pepper sauce—completely gluten-free, soy-free, and dairy-free.

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What You’ll Need:

For the Rack of Lamb

1 small rack of lamb (6–8 chops), frenched
2 tbsp Dijon mustard (check label for soy-free)
1/2 cup fresh parsley leaves
2 cloves garlic
2 tbsp olive oil
1/4 cup almond flour (or ground sunflower seeds)
Salt & pepper to taste

For the Roasted Carrot Fries

4 large carrots, peeled and cut into fries
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp ground cumin
Salt to taste

For the Smoky Red Pepper Sauce

1 large roasted red bell pepper (jarred or homemade)
1 garlic clove
2 tbsp olive oil
2 tbsp tahini (optional for creaminess)
1 tbsp lemon juice
Salt and smoked paprika to taste

Prepration for:Herb-Crusted Rack of Lamb with Roasted Carrot Fries & Smoky Red Pepper Sauce

Step 1/3

Prepare the Lamb: Preheat oven to 400°F (200°C). In a food processor, blend parsley, garlic, olive oil, almond flour, salt, and pepper into a paste. Pat lamb dry, season with salt and pepper, then brush with Dijon mustard. Press the herb paste onto the mustard-coated lamb to form a crust. Sear the lamb in a hot skillet (2 mins each side), then transfer to oven and roast for 15–20 mins (for medium rare). Let rest 10 mins before slicing.

Step 2/3

Roast the Carrot Fries: Toss carrot sticks in olive oil, smoked paprika, cumin, and salt. Spread on a baking tray and roast in oven alongside lamb for 25–30 minutes, flipping halfway until browned and tender.

Step 3/3

Make the Smoky Red Pepper Sauce: Blend roasted red pepper, garlic, olive oil, tahini (if using), lemon juice, and seasoning until smooth. Adjust seasoning to taste.

Chef's Tips & Notes

To Serve: Spoon red pepper sauce onto plate base. Top with roasted carrot fries. Lay sliced lamb chops over the fries. Optionally garnish with microgreens or lemon zest.

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PREP TIME

20 Minutes

COOK TIME

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SERVING

4 Servings

Herb-Crusted Rack of Lamb with Roasted Carrot Fries & Smoky Red Pepper Sauce

Directions

Step 1

Prepare the Lamb:
Preheat oven to 400°F (200°C).
In a food processor, blend parsley, garlic, olive oil, almond flour, salt, and pepper into a paste.
Pat lamb dry, season with salt and pepper, then brush with Dijon mustard.
Press the herb paste onto the mustard-coated lamb to form a crust.
Sear the lamb in a hot skillet (2 mins each side), then transfer to oven and roast for 15–20 mins (for medium rare).
Let rest 10 mins before slicing.

Step 2

Roast the Carrot Fries:
Toss carrot sticks in olive oil, smoked paprika, cumin, and salt.
Spread on a baking tray and roast in oven alongside lamb for 25–30 minutes, flipping halfway until browned and tender.

Step 3

Make the Smoky Red Pepper Sauce:
Blend roasted red pepper, garlic, olive oil, tahini (if using), lemon juice, and seasoning until smooth.
Adjust seasoning to taste.

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Herb-Crusted Rack of Lamb with Roasted Carrot Fries & Smoky Red Pepper Sauce

What You’ll Need:

For the Rack of Lamb

For the Roasted Carrot Fries

For the Smoky Red Pepper Sauce

Prepration for:Herb-Crusted Rack of Lamb with Roasted Carrot Fries & Smoky Red Pepper Sauce

Chef's Tips & Notes

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Gluten-Free Crispy Soft-Shell Crab Salad with Cashew Cream & Vegan Caviar

Mushroom Poutine with Herby Gravy (Gluten-Free, Soy-Free, Dairy-Free)

Gluten-Free, Dairy-Free, Soy-Free Chicken Parmesan with Pasta

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