Herb-Crusted Lamb Loin with Roasted Vegetables

Tender lamb loin is coated in a fragrant herb crust and roasted to perfection. Served with a medley of seasonal vegetables, this dish is elegant yet simple enough for a weeknight dinner.

Steps

Preheat oven to 200°C (390°F). In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the herb mixture all over the lamb loin. Toss the potatoes, carrots, and zucchini with balsamic vinegar, salt, and pepper. Spread vegetables on a baking tray and place the lamb loin on top. Roast for 18-20 minutes for medium doneness, turning vegetables halfway. Rest the lamb for 5 minutes, then slice and serve with roasted vegetables.

150g lamb loin 1 tbsp olive oil 1 clove garlic, minced 1 tsp fresh rosemary, chopped 1 tsp fresh thyme, chopped Salt and black pepper to taste 80g baby potatoes, halved 50g carrots, sliced 30g zucchini, sliced 1 tbsp balsamic vinegar