Mediterranean Lamb Medley

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

• 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.

Nutrition Information