Spice-rubbed lamb rack with roast vegetables

This low-fat roast is infused with Moroccan flavours of cumin, coriander and cinnamon.

• 500g orange sweet potato (kumara), peeled, cut into 1cm-thick slices
• Olive oil spray
• 4 zucchini, halved crossways, cut into quarters lengthways
• 2 red onions, peeled, quartered
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground cinnamon
• 4 (about 150g each) lamb racks (3 cutlets on each), French trimmed

Energy 1170kJ	Fat saturated 3.50g
Fat Total 8.50g	Carbohydrate sugars g
Carbohydrate Total 22.00g	Dietary Fibre 6.00g
Protein 28.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the sweet potato, in a single layer, on the lined tray and spray with olive oil spray. Roast in oven for 20 minutes. Add the zucchini and onion to the tray, and spray with olive oil spray. Roast in oven, turning the vegetables once, for a further 40 minutes or until tender.

2. Step 2

   Meanwhile, place the coriander and cumin seeds in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed. Stir in the cinnamon.

3. Step 3

   Press the coriander mixture onto the lamb racks to evenly coat. Heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add the lamb racks and cook for 2 minutes each side or until golden brown. Transfer to a roasting pan. Roast in oven for 15 minutes for medium or until cooked to your liking. Remove from oven and cover loosely with foil. Set aside for 5 minutes to rest.

4. Step 4

   Divide the vegetables and lamb among serving plates. Serve.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.