Easter Feaster!
Time for some more grain free Easter food fun! And now on to the main course... with your asparagus wrapped in bacon and your lamb "breaded" with almond meal your taste buds will be so tantalized they won't even miss the grains! Grain...grain who?
Bacon wrapped asparagus
25 thin asparagus
2 tablespoons of olive oil
Pepper
5 slices of bacon
Preheat oven to 450 degrees.
Put a piece of wax paper on a cookie sheet, it prevents the bacon from sticking. Place asparagus on the sheet, pour the olive oil over the veggies, sprinkle with pepper and mix everything around until the pieces are coated. Take five pieces of asparagus and wrap one piece of bacon around all five. Continue until all asparagus are wrapped.
Cook in the oven for approximately 20 minutes until the bacon is crispy.
Enjoy!
Roasted Rack of Lamb
1/2 cup almond meal
1 tablespoon minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (approximately 7 bone) rack of lamb
Sea salt and pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
Preheat oven to 450 degrees.
In a bowl, combine almond meal, garlic, rosemary, 1 teaspoon sea salt, 1/4 teaspoon pepper and 2 tablespoons olive oil.
Season the rack of lamb all over with sea salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat and sear rack of lamb for 1 minutes on the front and back. Take off the heat, let cool for a couple minutes and then cover the lamb in the mustard. Finally press the almond meal mixture over the lamb until evenly coated.
Cover the ends of the bones with foil, this is to prevent charring. Put the rack of lamb bone side down in an oven safe dish. Cook for approximately 30 minutes or until desired level of doneness. Thirty minutes left my lamb medium rare - pink and juicy! If you have a meat thermometer this will be when the meat reaches 140 degrees in temperature. Let the lamb sit for five minutes when it's finished before cutting into it for optimal tenderness.
Enjoy!
Inspired by allrecipes.com
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