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Rack of Lamb with Vegetable Tagine

Active Time: 1 Hour 15 Minutes

Total Time: 1 Hour 15 Minutes

Serves: 4


Rack of Lamb with Vegetable Tagine


  • Preheat oven to 400°F. Combine broth, lemon juice, honey, paprika, cumin, garlic, ginger, 1/4 teaspoon of the salt, caraway seeds, cinnamon and 1/4 teaspoon of the pepper in small bowl.
  • Place undrained tomatoes, squash, zucchini, onion, bell pepper and turnip in 13x9-inch baking dish. Pour broth mixture over vegetables; toss to coat.
  • Cover dish with aluminum foil. Bake 25 to 30 minutes or until vegetables are crisp-tender. Remove foil; bake 10 minutes more or until fork tender.
  • Meanwhile, sprinkle lamb with the remaining salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add lamb; cook 5 to 8 minutes or until golden brown. Remove from skillet; keep warm.
  • Stir parsley, mint and cilantro into vegetable mixture. Place lamb on vegetables; bake 15 minutes more for medium-rare (145°F) or 20 minutes more for medium (160°F). Let lamb stand 5 minutes before cutting into chops. Serve lamb with vegetables.


Serving Size: 4 servings (2 chops with vegetables each)
  • Calories 295kcal -
  • Total Fat 16g -
  • Saturated Fat 5g -
  • Cholesterol 68mg -
  • Sodium 623mg -
  • Carbohydrates 15g -
  • Fiber 3g -
  • Protein 23g -