Provencal Lamb With Mediterranean Vegetables
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1 teaspoon olive oil
- 1 eight-rib rack of lamb - (abt 1 1/2 lbs) well trimmed
- Mediterranean Vegetables (see recipe)
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 degrees. Roast lamb until thermometer inserted into center of meat registers 130 degrees 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.
This recipe yields 4 servings.
Per serving (without vegetables): calories, 201; total fat, 10 g; saturated fat, 3 g; cholesterol, 81 mg.