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Spiced lamb rack roast

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This rack of lamb is truly something amazing. With delicious spiced flavours your next roast dinner will have you licking your lips.

  • Serves4
  • Cook time50 minutes
  • Prep time15 minutes, (+ 10 mins resting time)
Spiced lamb rack roast


  • 600g kipfler potatoes, scrubbed, halved lengthways, quartered if large
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 3 tsp smoked paprika
  • 3 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 2 x 500g Coles Australian Lamb Rack Roasts
  • 1 red onion, cut into wedges
  • 1 yellow capsicum, coarsely chopped
  • 250g punnet cherry truss tomatoes
  • ¼ cup (40g) pitted kalamata olives
  • 80g baby kale
  • Lemon wedges, to serve
  • Mint leaves, to serve

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 potato, half the garlic and half the oil in a large roasting pan and toss to combine. Roast for 10 mins.
  2. Step 2

    Meanwhile, combine the paprika, cumin, chilli and remaining garlic and oil in a small bowl. Rub the spice mixture evenly over the lamb racks.
  3. Step 3

    Place the lamb on top of the potato mixture and scatter over the onion. Roast for 25 mins.
  4. Step 4

    Arrange the capsicum and tomatoes around the lamb in the pan. Lightly spray with olive oil spray. Roast for a further 10-15 mins or until the lamb is cooked to your liking and the vegetables are tender. Stir in the olives.
  5. Step 5

    Transfer the lamb to a plate and cover with foil. Set aside for 10 mins to rest. Carve the lamb racks into portions. Divide the vegetable mixture among serving plates and top with the kale. Place the lamb on top and serve with lemon wedges and mint.