Middle Eastern roasted vegies with lamb
Orange sweet potato (kumara)
500 g, thickly sliced
6 medium, cut into chunks
12 individual, (2 bunches, trimmed)
6 clove(s), unpeeled
French trimmed lamb cutlet(s) or rack(s)
575 g, (buy 18 x 40g cutlets), fat trimmed
1 medium, cut into wedges, to serve
- 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.
- 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.
- Transfer the vegetables to a large platter. Top with the lamb, lemon wedges and mint.