Middle Eastern roasted veggies with lamb
10
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This Middle-Eastern inspired dish is enhanced with the flavours of za’tar and sumac which provide a spicy and lemony crusting on the lamb.
Ingredients
Orange sweet potato (kumara)
500 g, thickly sliced
Zucchini
6 medium, cut into chunks
Baby carrot
12 individual, (2 bunches, trimmed)
Garlic
6 clove(s), unpeeled
Olive oil
2 tbs
Za'atar seasoning
2 tbs
Ground sumac
1 tsp
Lamb Frenched cutlet or rack, raw
575 g, (buy 18 x 40g cutlets), fat trimmed
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Preheat oven to 220°C. Arrange the sweet potato, zucchini, carrot and garlic on a large baking tray. Season with salt and pepper and drizzle with half the oil. Toss to coat. Bake for 30 minutes or until golden and tender.
2
Meanwhile, combine za’atar and sumac on a shallow plate and season with salt and pepper. Add lamb and turn to coat. Brush lamb with remaining oil. Heat a barbecue or chargrill on medium-high. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking.
3
Transfer the vegetables to a large platter. Top with the lamb, lemon wedges and mint.
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