Herb Crusted Lamb With Roasted Vegetables - cooking recipe

Ingredients

7 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup fresh ciabatta breadcrumbs
2 tbsp chopped thyme
2 None racks of lamb, about 6 ribs each
3 tbsp coarse grain mustard
1 None eggplant, thickly sliced
1 None red pepper, seeded and cut into chunks
1 None yellow pepper, seeded and cut into chunks
1 None red onion, cut into wedges
None None Chopped parsley, to garnish

Preparation

Preheat the oven to 425\u00b0F. Heat 1 tbsp of the oil in a large skillet on medium heat. Saute onion and garlic for 3-5 mins. Stir in breadcrumbs and thyme; season to taste. Transfer to a medium bowl.
Wipe skillet clean. Heat 2 tbsp of the oil in the skillet on high heat. Cook lamb for 3 mins each side. Transfer to a large roasting pan with the fat side up. Season. Spread mustard over lamb and press on breadcrumb mixture.
Toss vegetables with remaining 4 tbsp oil. Place in roasting pan around lamb.
Roast for 30-40 mins or until cooked to desired doneness. Let stand for 10 mins. Carve lamb into chops. Serve with vegetables and pan juices. Garnish with chopped parsley.