Breaded Rack of Lamb with Vegetables

Scrape rack of lamb to clean, then rub with pepper.

Sauté bread crumbs in 1/3 of butter and mix in Parmesan and rosemary. Set aside.

For the vegetables, rinse, beans, brush, cut ends and blanch in heavily salted, boiling water for 8–10 minutes. Drain and rinse immediately with cold water.

Peel carrots and blanch in boiling, salted water for 6–8 minutes. Drain and rinse immediately with cold water.

Cook cleaned potatoes in salt water for about 25 minutes. Cook and allow to drain.

Rinse zucchini and cut lengthwise into long strips. Blanch in boiling, salted water for 3 minutes. Drain, rinse with cold water and drain again.

Sear rack of lamb in hot oil in a roasting pan on all sides, season with salt and bake in a preheated oven (200°C)(approximately 400°F) for about 10 minutes. Remove meat from oven, spread crumb mixture on top and cook for 5 additional at 220°C (approximately 425°F) until browned.

Cover finished lamb with foil and let stand briefly.

Cook vegetables in remaining hot butter with thyme and season with salt and pepper.