Rack of Lamb With Mediterranean Vegetables |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Epicurious. Posting to make for Friday night dinner. Ingredients:
2 teaspoons coriander seeds |
2 teaspoons fennel seeds |
2 teaspoons dried thyme |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon olive oil |
rib rack of lamb, well trimmed (about 1 1/2 pounds) |
nonstick vegetable cooking spray |
1 large red onion, cut into 1/4-inch wedges |
2 medium zucchini, sliced diagonally |
2 crookneck yellow squash, sliced diagonally |
2 tablespoons balsamic vinegar |
1 tablespoon chopped fresh thyme |
1 teaspoon olive oil |
Directions:
1. Lamb:.
2. Coarsely grind first 3 ingredients in blender or spice grinder. Transfer to small bowl. Mix in salt and pepper.
3. Rub oil, then spice mixture over lamb. Place lamb on baking sheet; let sit 1 hour.
4. Preheat oven to 425°F Roast lamb until thermometer inserted into center of meat registers 130°F for medium-rare, about 25 minutes.
5. Let sit 10 minutes. Cut lamb between ribs into chops.
6. Place 2 chops on each plate. Spoon Mediterranean Vegetables alongside.
7. Vegetables:.
8. Preheat oven to 400°F
9. Spray large baking sheet with nonstick spray.
10. Toss onion and next 5 ingredients together on prepared baking sheet; spread in single layer.
11. Sprinkle with salt and pepper.
12. Bake vegetables until tender and brown around edges, stirring occasionally, about 35 minutes.
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