Tuscan Roasted Lamb over Lentil and Sweet Potato

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Tuscan Roasted Lamb over Lentil and Sweet Potato

I really love lentils and appreciate their health benefits.

If you do not have Cindy's Tuscan Blend use this herb recipe: (this is not the ingredient list for my blend)

  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried sage
  • 1/8 teaspoon red pepper flakes



  • 2 tablespoons olive oil plus more
  • 1 large sweet potato, diced
  • 2 large shallots, diced (divided)
  • 2 cloves garlic, minced (divided)
  • 2 cups lentils
  • 1 cup low sodium chicken broth
  • 1 rack of lamb, trimed
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons coconut oil, melted
  • 1 cup almond meal
  • 1/4 cup flat-leaf parsley, chopped
  • 2 tablespoons Cindy's Tuscan Blend


  1. Preheat oven to 450 degrees F

  2. In your large braising pan heat over a medium temperature.  Add in 2 tablespoons of olive oil once hot add in sweet potatoes.  Add in 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground pepper.  Cook for 7 minutes.

  3. Add in 1/2 of the diced shallots, 1/2 minced garlic and cook for another 2 minutes then add in lentils. Let the lentils cook for 2 minutes then add in chicken broth.  Let cook for 10 minutes.

  4. Trim the lamb and lay bones side down on top of the lentils.  Drizzle with olive oil then season with 3/4 teaspoon sea salt and 1/2 freshly ground pepper.  Place pan in the oven for 20-22 minutes or until a thermometer inserted in the thickest part of the lamb but not near the bone and registers at 125 degrees F for rare and 135 degrees F for medium.  (Just remember the meat will continue cooking)

  5. In a small bowl add in melted coconut oil, almond meal, fresh parsley and Cindy's Tuscan Blend* and remaining shallots and garlic then combine well.  

  6. Take lamb out of oven and switch oven to broil.  Top the lamb with the herb blend and broil for 3 minutes.  Remove and let sit for 5 minutes then cut and enjoy



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