Rack Of Lamb With Mediterranean Vegetables Recipes

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MEDITERRANEAN VEGETABLES WITH LAMB



Mediterranean vegetables with lamb image

A one-pot packed with veg and tender lamb that will keep the whole family satisfied

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
250g lean lamb fillet, trimmed of any fat and thinly sliced
140g shallot , halved
2 large courgettes , cut into chunks
½ tsp each ground cumin , paprika and ground coriander
1 red, 1 orange and 1 green pepper , cut into chunks
1 garlic clove , sliced
150ml vegetable stock
250g cherry tomatoes
handful coriander leaves, roughly chopped

Steps:

  • Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
  • Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
  • Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

Nutrition Facts : Calories 192 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.25 milligram of sodium

PROVENCAL LAMB WITH MEDITERRANEAN VEGETABLES



Provencal Lamb with Mediterranean Vegetables image

Provided by Todd Weisz

Categories     Lamb     Vegetable     Roast     Valentine's Day     Meat     Rack of Lamb     Winter     Anniversary     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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
1 8-rib rack of lamb (about 1 1/2 pounds), well trimmed
Mediterranean Vegetables

Steps:

  • Proven‧al Lamb With Mediterranean Vegetables 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.

MEDITERRANEAN RACK OF LAMB



Mediterranean Rack of Lamb image

It's elegant. It's special. And it will have your guests thinking you went all out. They don't have to know how simple it is. -Susan Nilsson, Sterling, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 racks of lamb (1-1/2 pounds each)
1/4 cup grated lemon zest
1/4 cup minced fresh oregano or 4 teaspoons dried oregano
6 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano and lemon slices, optional

Steps:

  • Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

Nutrition Facts : Calories 307 calories, Fat 19g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.

RACK OF LAMB WITH MEDITERRANEAN VEGETABLES



Rack of Lamb With Mediterranean Vegetables image

Make and share this Rack of Lamb With Mediterranean Vegetables recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

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.

Nutrition Facts : Calories 60.7, Fat 2.8, SaturatedFat 0.4, Sodium 594.1, Carbohydrate 8.9, Fiber 2.8, Sugar 3.3, Protein 1.9

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