Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
Per serving (without vegetables): calories
201; total fat
10 g; saturated fat
3 g; cholesterol
81 mg.
#### Nutritional analysis provided by Self
