Geri W's Roasted Rack of Lamb with Vegetables | Healthy Recipes

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  • 4 medium size carrots
  • 2 cups little red potatoes - quartered
  • 2 cups brussel sprouts - quartered
  • 2 medium size onions - quartered
  • 2 cups butternut squash - quartered
  • 1 rack of lamb
  • lemon (optional)

  • rosemary
  • thyme
  • garlic
  • 3 fresh mint leaves
  • Extra Virgin Olive Oil




Step 1

Mix the vegetables together in a medium-sized bowl. 

Step 2

In a separate pan, roast vegetables, at 400 degrees, tossed w/ olive Oil and roast for 40 minutes.

Step 3

Rub Salt and Pepper into the Rack of Lamb, Fat Side. Rub the marinade all over the lamb and let sit for an hour at room temperature.

Step 4

Then sear the Rack of Lamb, fat side down in heavy skillet for 5-10 minutes. Or instead of searing the lamb, you can also roast the lamb for 15 minutes at 450 degrees Fahrenheit.


Step 5

After 40 minutes of roasting the vegetables, add the rack of lamb to the pan and cook until the meat reaches an internal degree of 130-140 degrees for medium rare, or 140-145 degrees for medium about 10-15 minutes. You may cut the rack into chops and serve with vegetables and a lemon wedge (optional).