MEDITERRANEAN LAMB MEDLEY
photo credit: Renee S. via flickr creative commons
Lamb:
2 tsp Coriander seeds
2 tsp Fennel seeds
2 Tbs Fresh thyme
¼ tsp Whole black pepper
1 tsp Kosher salt
1 Clove Garlic
1 tsp Olive oil
4 Lamb chops, well trimmed
Vegetables:
1 Large Red onion, coarsely chopped
2 Medium Zucchinis, sliced
2 Yellow crookneck squash, sliced
1 Tbs Fresh thyme, diced
2 Tbs Balsamic vinegar
1 tsp Olive oil
Preheat oven to 425 degrees.
Lamb:
Combine coriander, fennel, thyme and whole black peppercorns in a grinder or blender. Coarsely grind and then transfer spice rub to a small bowl. Fold in salt. Rub garlic and oil over each lamb chop and then rub with spice mix. Transfer chops to a baking sheet and let sit for one hour.
Vegetables:
While lamb is marinating, placed the sliced vegetables on a greased baking sheet. Sprinkle the fresh thyme over the vegetables. Drizzle the vinegar and oil over the medley and carefully shake to coat.
Entree:
Roast lamb and vegetables for about 25 - 30 minutes.* Let sit for 10 minutes and serve. Enjoy!
Servings: 4
Cooking Tips:
*Roast until vegetables are tender and slightly browned. Lamb must be 130 degrees.
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