Name: Oregano lamb rack and veggie roast
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Cuisine: greek
Ingredients: 82.50 ml finely chopped oregano; 2 garlic cloves, crushed; 5.00 gm ground paprika; 36.40 gm olive oil; 1 eggplant, halved lengthways, thickly sliced; 2 zucchini, ends trimmed, thickly sliced diagonally; 2 Lamb Rack Roasts, French trimmed; 1 red onion, cut into wedges; 250g cherry tomatoes; 300g marinated fetta, drained

Oregano lamb rack and veggie roast

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Top juicy roast lamb with marinated feta and oregano, serve with fresh veggies.

Ingredients:

82.50 ml finely chopped oregano
5.00 gm ground paprika
36.40 gm olive oil
1 eggplant, halved lengthways, thickly sliced
2 zucchini, ends trimmed, thickly sliced diagonally
2 Lamb Rack Roasts, French trimmed
1 red onion, cut into wedges
250g cherry tomatoes
300g marinated fetta, drained

Instructions:

Preheat the oven to 200C. Mix oregano, garlic, paprika, and oil in a small bowl, then season.
Spread out the eggplant and zucchini in a large roasting pan. Drizzle with 1 tablespoon of the oregano mixture and mix well. Roast for 15 minutes.
Heat a large frying pan over high heat. Sear the lamb racks for 5 minutes until they are browned all over. Transfer the lamb racks to a clean work surface and generously spread the remaining oregano mixture on them. Season well.
Nestle the lamb racks in the flavorful eggplant mixture at the pan's center. Surround them with the onion and tomatoes. Roast for 20 minutes until medium-rare or cooked to your preference. Rest covered with foil for 10 minutes before serving.
Sprinkle the feta on top of the eggplant mixture in the pan, then cut the lamb racks into serving portions.

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