Ingredients

For the Lamb:

1 rack of lamb (about 8 ribs), trimmed and frenched
2 tablespoons Dijon mustard
1/4 cup breadcrumbs
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

For the Roasted Vegetables:

1 pound baby potatoes, halved
2 carrots, peeled and sliced into 1/2-inch pieces
1 small red onion, cut into wedges
1 zucchini, sliced into 1/2-inch rounds
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon dried rosemary

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).

Season the Lamb: Season the rack of lamb with salt and pepper. In a skillet over medium-high heat, heat the olive oil and sear the lamb on all sides until golden brown, about 2-3 minutes per side.

Prepare Herb Crust: In a bowl, mix together breadcrumbs, chopped rosemary, thyme, minced garlic, salt, and pepper. Brush the lamb rack with Dijon mustard, then press the breadcrumb mixture onto the meaty side of the rack.

Roast Vegetables: Toss the potatoes, carrots, onion, and zucchini with olive oil, salt, pepper, and dried rosemary. Spread them out on a baking sheet.

Cook Lamb and Vegetables: Place the herb-crusted lamb on a rack in a roasting pan. Put the pan and the baking sheet of vegetables in the oven. Roast for about 25-30 minutes for the lamb (for medium-rare) and 30-35 minutes for the vegetables, or until they are tender and caramelized.

Rest and Serve: Let the lamb rest for 10 minutes before slicing between the ribs. Serve with the roasted vegetables on the side.