Herb-Crusted Rack of Lamb with Cauliflower Purée

Preheat your oven to 400°F (200°C).

Trim any excess fat from the 2 racks of lamb and french the bones (or ask your butcher to do this for you). Season generously with salt and pepper.

In a food processor, combine 2 tablespoons each of fresh rosemary, thyme, and parsley with 3 minced garlic cloves and 1/2 cup almond flour. Pulse until you have a fine herb mixture.

Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the lamb racks for 2 minutes on each side until browned.

Remove the lamb from the heat and let cool slightly. Brush each rack with 1 tablespoon of Dijon mustard, then press the herb mixture firmly onto the meat portion.

Place the lamb on a roasting rack in a baking dish and roast for 20-25 minutes for medium-rare (internal temperature of 125°F) or until desired doneness.

While the lamb is roasting, cut 1 large head of cauliflower into florets and place in a large pot with enough water to cover. Add 1/2 teaspoon of salt and bring to a boil.

Cook the cauliflower for 10-12 minutes until very tender. Drain well and let steam dry for 2 minutes.

In the same pot, heat 1/4 cup heavy cream, 3 tablespoons butter, and 1/4 cup chicken broth over medium heat until the butter is melted.

Return the cauliflower to the pot and use an immersion blender to purée until smooth and creamy. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest.

When the lamb is done, remove from the oven and let rest for 10 minutes under foil before slicing between the bones.

Serve each portion with a generous scoop of cauliflower purée and garnish with additional fresh herbs if desired.