HERB-LAMB WITH VEGGIES
MAKES 6 SERVINGS.
2 cups breadcrumbs
1/2 cup mixed chopped herbs
2 cloves garlic
3 tbs oil
2 lemons, zested, juiced
Two 1 1/4 pound racks of lamb
1 1/2 pounds potatoes, quartered
1 pound zucchini, sliced
2 cups sliced leeks
2 cups peas
Heat oven to 425 degrees. In processor, pulse first 4 ingredients and 2 tsp lemon zest. Season with salt and pepper. Place lamb on sheet pan, press crumb mixture onto lamb. Coat potatoes with cooking spray, arrange in pan. Roast 18 min. or to desired doneness, adding zucchini and leeks after 10 min. Toss vegetables with peas and 1 tbs lemon juice. SERVE & ENJOY...
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