Roasted Herb-Crusted Lamb with Rice and Roasted Green Beans

 

 

 

 

 

 

 

 

 Ingredients:

1 rack of lamb (about 1 lb)
2 tbsp olive oil
Salt and pepper, to taste
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
1 cup rice (your choice of white, basmati, or jasmine)
2 cups water or broth (for rice)
1 cup green beans, trimmed
1 tbsp butter

Instructions:

Preheat your oven to 400°F (200°C).
Season the lamb with olive oil, salt, pepper, rosemary, thyme, and minced garlic. Rub Dijon mustard over the lamb for extra flavor.
Heat a skillet over medium-high heat and sear the lamb for 2-3 minutes on each side until browned.
Transfer the lamb to a roasting pan and roast for 20-25 minutes for medium-rare, or until desired doneness. Let the lamb rest for 5-10 minutes before slicing.
While the lamb roasts, cook the rice. In a pot, bring the water or broth to a boil, then add the rice. Reduce the heat to low, cover, and cook for 15-20 minutes until tender. Fluff with a fork.
Toss the green beans in olive oil, salt, and pepper, then roast them on a baking sheet in the oven for the last 10 minutes of the lamb’s cooking time, or until tender and slightly crispy.
Plate the sliced roasted lamb alongside the fluffy rice and roasted green beans.
Serve immediately, enjoying the rich flavors and comforting textures.