Instructions: Cook lamb on rack in baking dish in 425 degrees oven 25 minutes. Combine soup mix, water, and lemon juice in pan, bring to a boil, reduce heat, simmer uncovered 10 minutes. Cut carrot and zucchini into thin, 2-inch-long strips.

Bring pan of water to a boil, add vegetables, cook 1 minute, drain. Add vegetables to sauce. Stir in blended cornstarch and extra water, stir over heat until sauce boils and thickens; add parsley, serve over lamb.

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