Paleo Easter Dinner: Grass-fed Lamb Rack (Paleo, AIP, Whole30)

Paleo Easter dinner can be tough. Your family often does not follow the same diet as you, have the same allergies as you, or understand food as well as you.  Grass-fed lamb is a great, easy dish to cook for yourself and those with food restrictions (Paleo, AIP, allergies, Whole30). There’s a reason that lamb is a primary meat in the traditional Mediterranean diet (who doesn’t love Med Food?) – it’s delectable. Loaded with iron, zinc, and vitamin B12, it’s often a surprise to me why lamb is not served more frequently in the United States (not that grass-fed beef isn’t delicious, lamb just deserves a top spot at the dinner table).

This dish will make your whole (chocolate bunny eating) family wanting to give up their dish for yours. We strongly recommend using an instant read meat thermometer for this recipe – as getting the lamb cooked to perfection is crucial for optimal flavor!

This recipe is gluten, dairy, corn, soy, egg, and grain free.

paleo easter lamb



Take grass-fed lamb out of the refrigerator 20 minutes before preparing. This will help the lamb cook evenly. Drizzle rack of ribs lightly with olive oil. Marinate the lamb with rosemary, garlic, thyme, salt, and pepper. It’s alright to go a little extra on the rosemary during cooking and removing excess before serving, as lamb takes on rosemary flavor while cooking.

Place lamb in oven on middle rack at 425° . Cook at this temperature for 10-12 minutes. Bring temperature down to 350° and cook for another 20 minutes.

This is where the instant read meat thermometer will come in handy. Lamb should be taken out of the oven at 135°. Cover the lamb for 10 minutes in foil upon taking out of the oven before serving. 

From here you will have the perfect medium-rare rack of lamb.

Serving suggestions: 

Turnip noodles or sweet potato are the absolute PERFECT side to pair with this meal. Tender, well seasoned lamb with a side of these veggies will make your Paleo Easter dinner one to remember.

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