1 Peel the garlic, chop finely and mix with the oil.
2 Rinse lamb, pat dry and place in a large freezer bag. Add the garlic oil, seal the bag and let marinade in refrigerator for at least 1 hour.
3 Meanwhile, scrub the potatoes thoroughly and cook in a pot of boiling salted water until just tender, about 15 minutes. Drain the potatoes, let cool slightly and cut in half lengthwise.
4 Peel, halve and cut onions into thin slices.
5 Rinse and dry zucchini and asparagus. Cut zucchini into slices. Trim woody ends of asparagus and cut the spears into thirds.
6 Rinse herbs and shake dry. Pluck parsley and tarragon leaves and chop. Cut chives in small rings.
7 Remove the meat from the marinade, discard garlic and reserve marinade. Season lamb with salt and pepper. Heat a large non-stick pan and cook the lambs on each side for about 3 minutes over high heat. Wrap in aluminum foil and let rest.
8 Add 2 tablespoons of the marinade to the pan with the potatoes and asparagus and cook for about 5 minutes while stirring over medium heat. Add zucchini and onions and cook for 3 minutes.
9 Add orange juice and broth and cook another 5 minutes. Season well with salt and pepper. Stir in herbs and pine nuts. Cut the meat into slices and serve with the roasted vegetables.