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.

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.

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.

Step 4

Divide the vegetables and lamb among serving plates. Serve.