Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of Middle Eastern roasted veggies with lamb by WW

Middle Eastern roasted veggies with lamb

11
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Moderate
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 French cutlet(s) or rack(s), 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.

Notes

SERVING SUGGESTION: Oak lettuce leaves and ¼ cup (40g) toasted pine nuts (contains nuts) drizzled with balsamic vinegar.

You might like

You might like