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

Linda Flora brings you her guilt free, sweet chocolate chip banana bread recipe

Ingredients

• 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)
  
  MARINADE: (CHOP THE HERBS)
• rosemary
• thyme
• garlic
• 3 fresh mint leaves
• Extra Virgin Olive Oil

INSTRUCTIONS

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).