Rack of Lamb With Mediterranean Vegetables

Submitted by Wendy's Kitchen

"From Epicurious. Posting to make for Friday night dinner."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 4

ingredients

• Lamb

• 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)

• Vegetables

• 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.