Rack of Lamb Roasted with Herbs, Market Vegetables

Ingredients:

• 1 rack of lamb (8-9 ribs)
• 2 tablespoons olive oil
• 1 tablespoon thyme leaves
• 1 tablespoon rosemary leaves
• 1 tablespoon chopped garlic
• Salt and pepper to taste
• 1 lb. baby carrots
• 1 lb. baby potatoes
• 1 red onion, cut into wedges
• 1 zucchini, cut into chunks
• 1 yellow squash, cut into chunks
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat oven to 375°F (190°C).
2. Trim excess fat from the lamb rack. Score the fat in a crosshatch pattern. Rub the lamb with olive oil, thyme, rosemary, garlic, salt, and pepper. Let it marinate for at least an hour.
3. Heat a skillet over medium-high heat. Sear the lamb on all sides until browned, about 2-3 minutes per side.
4. Transfer the lamb rack to a baking dish or roasting pan. Roast in the oven for 20-25 minutes for medium-rare, or until it reaches your desired level of doneness.
5. Toss the vegetables with olive oil, salt, and pepper. Spread them around the lamb rack in the roasting pan. Roast for an additional 20-25 minutes until the vegetables are tender and the lamb is cooked to your liking.
6. Remove the lamb from the oven and let it rest for 5-10 minutes before carving it into individual or double chops.
7. Drizzle the balsamic vinegar over the vegetables and serve alongside the lamb.

Verdict:

This rack of lamb roasted with herbs and market vegetables is a delicious and impressive main course that is perfect for special occasions or entertaining guests. The flavorful lamb is perfectly complemented by the roasted veggies, and the balsamic vinegar adds a tangy sweetness to the dish.

Serving Suggestions:

Serve the lamb with mashed potatoes or crusty bread for a hearty meal. You can also pair it with a light salad or roasted asparagus for a balanced and elegant dinner. Don’t forget to pour a glass of red wine to complete the meal!