Rack Of Lamb With Sautéed Vegetables

• 2 cloves garlic, peeled and minced
• 1 None shallot, peeled and finely diced
• 4 None fresh chives, chopped
• 6 sprigs fresh thyme, finely chopped
• 5 sprigs fresh flat-leaf parsley, finely chopped
• 1 tsp cornstarch
• 3 tbsp Dijon mustard
• 2 tbsp oil
• 1 - 2 1/4 lb rack of lamb
• 3/4 cup vegetable stock
• 1 1/2 tbsp butter
• 1 None spring onion, sliced, white and green parts kept separate
• 1 lb carrots, peeled and diced
• 2/3 lb asparagus, diced
• 1/4 lb fava beans, peeled (if not peeled, blanch in boiling water 1 min, rinse to chill then peel)
• None None lemon juice, to taste
• 8 None small radishes, 4 thinly sliced, 4 left whole

1. Preheat the oven to 400u0b0F. Prepare the lamb. Make a garlic rub by mixing the garlic, shallot, fresh herbs, cornstarch and mustard then seasoning. Set aside. Heat the oil in a frying pan, season the lamb then sear for 1-2 mins, until browned all over. Remove from the pan and coat with the garlic mixture. Place in a roasting pan and roast for 15 mins, or until it is cooked to your liking. Add the stock and cook for 5 mins. Remove from the oven, cover with foil and allow to rest for 15 mins.
2. Meanwhile, heat the butter in a pan and saute the white part of the spring onion for 2 mins. Add the carrots, asparagus and fava beans and cook for 5 mins, stirring. Season to taste with salt, black pepper and lemon juice. Stir in the sliced radishes and green parts of the onion. Arrange in circles on 4 serving plates and top each circle with a whole radish. Slice the lamb and serve next to the vegetables.

garlic, shallot, fresh chives, thyme, parsley, cornstarch, mustard, oil, rack of lamb, vegetable stock, butter, spring onion, carrots, fava beans, lemon juice, radishes

Taken from recipes-plus.com/api/v2.0/recipes/16139 (may not work)