Easter dinners in our home are all about warmth, togetherness, and food that feels special—but still fits within our keto lifestyle. We’ve made our fair share of ham and roast chicken over the years, but when we really want to wow our guests (and ourselves), nothing beats a beautifully roasted rack of lamb. It’s elegant, flavorful, and surprisingly easy to prepare.
What makes this recipe a standout is the herb crust. Instead of traditional breadcrumbs, we use almond flour blended with fresh rosemary, thyme, and Dijon mustard to create a golden, savory coating that locks in moisture and adds depth. It’s a simple swap that makes a huge impact—keeping the dish low in carbs while adding so much flavor.
To round things out, we serve the lamb with garlic butter green beans. They’re bright, crisp-tender, and rich with springtime vibes. Together, this pairing makes for a meal that’s satisfying and celebratory, yet keto through and through.
Whether you’re planning a sit-down Easter dinner or hosting a springtime gathering, this recipe brings seasonal elegance to the table without the sugar or starch. It’s one of those dishes that looks impressive but is approachable enough to make a regular in your dinner rotation.
Herb-Crusted Rack of Lamb with Garlic Butter Green Beans – Perfect for Easter Dinner!
This show-stopping lamb dish is crusted in fresh herbs, almond flour, and Dijon mustard, then oven-roasted until juicy and tender. Served with buttery garlic green beans, it’s an elevated but totally doable meal for Easter—or anytime you want something elegant and keto-friendly.
Ingredients
For the Herb-Crusted Lamb:
For the Garlic Butter Green Beans:
Instructions
Prep the Lamb:
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Pat the lamb dry with paper towels and season with salt and pepper.
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In a small bowl, combine almond flour, rosemary, thyme, garlic, and a pinch of salt.
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Rub the lamb with olive oil and Dijon mustard.
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Press the herb-almond flour mixture over the top of the lamb to form a crust.
Roast the Lamb:
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Place lamb bone-side down on the baking sheet.
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Roast for 20–25 minutes for medium-rare, or longer depending on desired doneness.
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Remove from oven, tent with foil, and let rest 10 minutes before slicing.
Make the Green Beans:
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While the lamb rests, heat butter in a skillet over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Add green beans and cook for 4–5 minutes, tossing occasionally until tender-crisp.
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Season with salt and finish with lemon zest if using.
Serve:
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Slice the lamb into individual chops and plate alongside the green beans. Garnish with extra herbs if desired.
Nutrition Facts
Servings: 4 ServingCalories:520kcalTotal Fat:38gSaturated Fat: 13gTotal Carbohydrate:6gDietary Fiber: 3gSugars: 2gProtein:38g
Note
Substitutions & Variations
- Dairy-Free: Swap butter for ghee or avocado oil in the green beans.
- Nut-Free: Use crushed pork rinds or sunflower seed flour instead of almond flour.
- Make it spicy: Add red pepper flakes to the herb mixture or finish with a spicy herb oil drizzle.
- Greens Upgrade: Sub the green beans for sautéed broccolini or asparagus for a different spring feel.
