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RACK OF LAMB WITH VEGETABLE TAGINE

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 4
INGREDIENTS
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper, divided
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/2 cup diced butternut squash
  • 1/2 cup diced zucchini
  • 1/2 cup finely chopped onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup finely chopped turnip
  • 1-1/4 1 rack = about 1-1/4 lb pounds frenched rack of lamb, 8 chops
  • 2 tablespoons olive oil
  • 2 flat-leaf teaspoons chopped fresh Italian
  • 2 teaspoons chopped fresh mint leaves
  • 2 teaspoons chopped fresh cilantro
DIRECTIONS

Preheat oven to 400°F. Combine broth, lemon juice, honey, paprika, cumin, garlic, ginger, 1/4 teaspoon of the salt, caraway seeds, cinnamon and 1/4 teaspoon of the pepper in small bowl.

Place undrained tomatoes, squash, zucchini, onion, bell pepper and turnip in 13x9-inch baking dish. Pour broth mixture over vegetables; toss to coat.

Cover dish with aluminum foil. Bake 25 to 30 minutes or until vegetables are crisp-tender. Remove foil; bake 10 minutes more or until fork tender.

Meanwhile, sprinkle lamb with the remaining salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add lamb; cook 5 to 8 minutes or until golden brown. Remove from skillet; keep warm.

Stir parsley, mint and cilantro into vegetable mixture. Place lamb on vegetables; bake 15 minutes more for medium-rare (145°F) or 20 minutes more for medium (160°F). Let lamb stand 5 minutes before cutting into chops. Serve lamb with vegetables.