Herb-Crusted Mediterranean Lamb Chops with Roasted Vegetable Medley

Preheat oven to 425°F (220°C).

Finely chop 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, and 1 tablespoon fresh oregano. Mince 4 cloves of garlic.

In a small bowl, combine the chopped herbs, minced garlic, 1 tablespoon lemon zest, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the herb crust mixture.

Pat the lamb rack dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread the herb mixture evenly over the meaty side of the lamb rack.

Cut 1 pound baby potatoes in half. Quarter 2 medium zucchini lengthwise and then cut into 1-inch pieces. Cut 1 large red bell pepper and 1 medium red onion into 1-inch chunks.

On a large baking sheet, toss the potatoes, zucchini, bell pepper, red onion, and 1 cup cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and remaining black pepper.

Place the vegetable mixture in the oven and roast for 15 minutes.

Remove the baking sheet, push vegetables to one side, and place the herb-crusted lamb rack (herb side up) on the other side of the baking sheet.

Return to the oven and roast for 25-30 minutes for medium-rare lamb (internal temperature of 130-135°F) or until desired doneness.

Remove from oven and let the lamb rest for 10 minutes before slicing between the bones into individual chops.

While the lamb is resting, toss the roasted vegetables with 1/2 cup kalamata olives and squeeze the juice of half a lemon over them.

Serve the lamb chops alongside the roasted vegetable medley, garnished with 1/4 cup crumbled feta cheese and remaining lemon cut into wedges.