Rack of Lamb with Vegetable Tagine
Minutes Prep Time: 30
Minutes Total Time: 75
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 75
Servings: 4
Difficulty: easy
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 pounds frenched rack of lamb, 8 chops (1 rack = about 1-1/4 lb)
2 tablespoons olive oil
2 teaspoons chopped fresh Italian (flat-leaf) parsley
2 teaspoons chopped fresh mint leaves
2 teaspoons chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 59 mg | 6% |
Carbohydrate | 15 g | 5% |
Cholesterol | 78 mg | 26% |
Total Fat | 16 g | 24% |
Iron | 4 mg | 22% |
Calories | 316 kcal | 16% |
Sodium | 627 mg | 26% |
Protein | 30 g | 59% |
Saturated Fat | 6 g | 28% |
Sugars | 8 g | 1% |
Vitamin C | 33 mg | 55% |
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.
Use a regular stainless steel or aluminum skillet for the best browning when preparing the lamb. Nonstick skillets typically do not brown as well.
Serve the lamb and vegetables with couscous to carry out the Moroccan influence. Recipe may be doubled or tripled if needed.
Rack of Lamb with Vegetable Tagine