RACK OF LAMB WITH MEDITERRANEAN VEGETABLES

Rack of Lamb With Mediterranean Vegetables image

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

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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

Steps:

Lamb:.
Coarsely grind first 3 ingredients in blender or spice grinder. Transfer to small bowl. Mix in salt and pepper.
Rub oil, then spice mixture over lamb. Place lamb on baking sheet; let sit 1 hour.
Preheat oven to 425°F Roast lamb until thermometer inserted into center of meat registers 130°F for medium-rare, about 25 minutes.
Let sit 10 minutes. Cut lamb between ribs into chops.
Place 2 chops on each plate. Spoon Mediterranean Vegetables alongside.
Vegetables:.
Preheat oven to 400°F
Spray large baking sheet with nonstick spray.
Toss onion and next 5 ingredients together on prepared baking sheet; spread in single layer.
Sprinkle with salt and pepper.
Bake vegetables until tender and brown around edges, stirring occasionally, about 35 minutes.