Herb Crusted Lamb With Roasted Vegetables

• 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

1. Preheat the oven to 425u0b0F. 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.
2. 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.
3. Toss vegetables with remaining 4 tbsp oil. Place in roasting pan around lamb.
4. 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.

olive oil, onion, clove garlic, breadcrumbs, thyme, lamb, grain mustard, eggplant, red pepper, yellow pepper, red onion, parsley

Taken from recipes-plus.com/api/v2.0/recipes/29077 (may not work)