Photo of Middle Eastern roasted vegies with lamb by WW

Middle Eastern roasted vegies with lamb

6 - 7
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
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.


Orange sweet potato (kumara)

500 g, thickly sliced


6 medium, cut into chunks

Baby carrot

12 individual, (2 bunches, trimmed)


6 clove(s), unpeeled

Olive oil

2 tbs

Za'atar seasoning

2 tbs

Ground sumac

1 tsp

French trimmed lamb cutlet(s) or rack(s)

575 g, (buy 18 x 40g cutlets), fat trimmed


1 medium, cut into wedges, to serve


  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.


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