Skip to main content

Oregano lamb rack and veggie roast

Skip to IngredientsSkip to Method

For an easy family meal, try this Oregano lamb rack with a veggie roast on the side. Colourful, fulling and big on flavour, it's an absolute cracker.

  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, + 10 mins resting time
Oregano lamb rack and veggie roast


  • ⅓ cup finely chopped oregano
  • 2 garlic cloves, crushed
  • 2 tsp ground paprika
  • 2 tbs olive oil
  • 1 eggplant, halved lengthways, thickly sliced
  • 2 zucchini, ends trimmed, thickly sliced diagonally
  • 2 Coles Australian Lamb Rack Roasts, French trimmed
  • 1 red onion, cut into wedges
  • 250g cherry tomatoes
  • 300g marinated fetta, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Combine the oregano, garlic, paprika and oil in a small bowl. Season.
  2. Step 2

    Arrange the eggplant and zucchini in a large roasting pan. Spoon over 1 tbs of the oregano mixture and toss to combine. Roast for 15 mins.
  3. Step 3

    Meanwhile, heat a large frying pan over high heat. Add the lamb racks and cook, turning, for 5 mins or until browned all over. Transfer to a clean work surface. Spread the remaining oregano mixture over the lamb racks. Season well.
  4. Step 4

    Place the lamb racks in the centre of the eggplant mixture in the pan. Arrange the onion and tomatoes around the lamb. Roast for 20 mins for medium-rare or until cooked to your liking. Cover with foil and set aside for 10 mins to rest.
  5. Step 5

    Sprinkle the fetta over the eggplant mixture in the pan. Cut the lamb racks into portions to serve.