Lamb with Rosemary, Zucchini, and Mint

Ingredients

• rack of lamb6.98 oz (198 g)
• fine salt0.07 oz (2 g)
• Mediterranean herb blend0.04 oz (1 g)
• refined olive oil0.18 oz (5 g)
• fresh mint0.11 oz (3 g)
• fresh rosemary0.11 oz (3 g)
• zucchiniVegetables2.72 oz (77 g)
• eggplantVegetables2.4 oz (68 g)
• carrotsVegetables1.55 oz (44 g)
• yellow onionVegetables1.41 oz (40 g)
• fine saltVegetables0.05 oz (1.5 g)
• fresh thymeVegetables0.07 oz (2 g)

Directions

1. Rub the lamb with salt and seasonings, cover with herb sprigs, and drizzle with oil.
2. Dice the vegetables.
3. Sauté the vegetables together in oil until golden.
4. Sear the meat on all sides in a skillet until well browned.
5. Finish the seared meat at 355–375°F (180–190°C) for 15–20 minutes, depending on the desired doneness.
6. Dice and sauté the additional vegetables specified in the recipe.
7. Arrange the vegetables on a plate and place the lamb alongside; the meat may be cut in half.
8. Garnish with herb sprigs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.