Rack of Lamb on Grilled Mediterranean Vegetables with Potato Wedges

Pluck thyme leaves from the stems. Then combine the thyme, garlic, sea salt and pepper. Season the lamb all over with this. Now fry the meat on all sides in a grill pan with the olive oil at not too high a heat. Then let the rack of lamb cook on a tray in the oven (preheat beforehand) at 180 degrees fan-assisted for about 12-15 minutes. Finally, wrap the meat in aluminum foil and let it rest for about 20 minutes.

Cut the vegetables into two finger-width slices of the same size. Sear them, seasoned with sea salt and pepper, in olive oil in a grill pan. Then let it cook for about 5 minutes at 180 degrees air circulation in the oven (preheat beforehand). Then let cool and marinate the vegetables in a container with the remaining spices.

Peel the potatoes and put them in a container with cold clear water. Then remove the water and cut the potatoes into potato wedges of the same size. Mix these in a bowl with all the spices except the lemon juice. Also add the olive oil to the marinade. Then place the marinated potato wedges on a tray. Now distribute the lemon juice evenly over the potato wedges. Preheat the oven to 180 degrees circulating air. Finally, put the tray in the oven for about 1.5 hours.