Good quality grassfed lamb is an excellent source of zinc and magnesium. These minerals that are found in red meat is easier for the body to break down and utilize than the minerals in grains and legumes. It is also rich in Vitamin B12 which is extremely important for the nervous system and our blood. The fat in lamb is rich in conjugated linoleic acid which is known to have anti-cancer properties and palmitoleic acid which products us from pathogens.
For me rack of lamb is like having a treat! I have two favorite ways of eating lamb… either with Moroccan spices or with herbs.
Servings: 2 / Total Time: 30 min
1 rack of 100% grassfed organic lamb
¼ cup avocado oil
2 tbsp rosemary
2 tbsp thyme
2 tbsp parsley
4 garlic cloves
1 lemon zest
Celtic salt to taste
1. In a food processor or high- speed blender combine the oil, rosemary, thyme, garlic cloves, parsley and lemon zest and pulse until chopped.
2. Rub it over the lamb and let it marinate for 1 hour.
3. Heat oven to 400F
4. Cook for 15 minutes or until it reaches your desired preference.