1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 PRE-TRIMMED RACK OF LAMB (1 TO 2 POUNDS)
1 TEASPOON SALT
1/2 TEASPOON GROUND BLACK PEPPER
1/4 TEASPOON GARLIC POWDER
4 SPRIGS FRESH MINT FOR GARNISH — optional
1/4 CUP OLIVE OIL
3 RIBS CELERY, CUT INTO THIRDS
2 MEDIUM YELLOW SQUASH, HALVED CROSSWISE
2 MEDIUM ZUCCHINI, HALVED CROSSWISE
1 MEDIUM YELLOW ONION, QUARTERED
1 RED BELL PEPPER, CORED, SEEDED AND QUARTERED
1 CLOVE GARLIC, MINCED
1 1/2 TEASPOONS KOSHER SALT
1 TEASPOON DRIED OREGANO
1 TEASPOON PAPRIKA
1/4 TEASPOON GROUND BLACK PEPPER
1/8 TEASPOON GARLIC POWDER
1 TEASPOON OF GREAT FLAVORS® VEGETABLE CONCENTRATE
Preheat the oven to 450 degrees. Place the oil in a sauté pan over high heat until almost
smoking. Season both sides of the rack of lamb with the salt, pepper and garlic powder.
Place whole rack, meaty side down, in the hot pan. Brown for about 3 to 5 minutes
(on meaty side only) until meat is well seared. Place the lamb rack, seared side up, on a
small sheet pan or roasting pan and bake in the oven until a meat thermometer (stuck into
the thickest part of the lamb) reads 140 degrees for rare, about 30 minutes.
Let rest for about 5 minutes and then slice in between each bone to make individual
chops and serve garnished with fresh mint if desired.
Toss all of the ingredients in a large bowl thoroughly coating with the seasonings, oil and
Concentrate. Arrange vegetables in the roasting pan to leave space between each piece.
Roast along with the lamb for about 30 to 40 minutes or until the lamb is done.