4 small zucchini, halved and roasted*
2 onions, roasted*
1 large eggplant, roasted*
2 red bell peppers, roasted
I head of garlic, roasted*
Salt and pepper
4 tablespoons olive oil
(2) 6-rib racks of lamb (about 2 pounds each), Frenched.
Fresh rosemary and thyme branches
1/2 cup dry white wine
Preheat oven to 450 degrees F.
Lightly oil the vegetables to be roasted. On a barbecue grill, gas or charcoal, roast the vegetables.*
*SEE DIRECTIONS FOR ROASTING VEGETABLES IN THE VEGETABLE SECTION.
Season lamb racks with salt and pepper. On a barbecue grill at high heat, quickly brown the racks on both sides and remove the racks to cool until you can handle them.
Bring the ends of each rack together to form a crown and tie with string. Place the racks standing with bones up in a roasting pan.
Fill each of the two racks with an assortment of the roasted vegetables. Make sure to peel the garlic cloves before placing them.
Thread branches of thyme and rosemary around bones, add 1/2 cup of white wine to the pan and roast 12 minutes.
Turn and roast 5-8 minutes more for rare meat.
Remove racks from oven and cover loosely with foil. Let sit 10 minutes before carving.
To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired.
Yield: 4 servings
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