Bulgur Stuffing: In saucepan over medium heat, cook onion and garlic in oil and butter until onion is softened, 3 to 4 minutes; add almonds and cook until lightly toasted, about 3 minutes. Add bulgur; cook, stirring, for 2 minutes.

Stir in stock, 1 cup/250 mL water and salt; bring to boil. Reduce heat to low; cook, covered, until liquid is absorbed, about 15 minutes. Stir in parsley.

Trim off most of the fat from lamb racks. Place each, bone side up, on work surface; cut 1/2-inch/1 cm slit between each rib. Set racks upright, bone side out; butt ends to form crown and tie with kitchen string to secure.

Set upright in lightly oiled large ceramic or metal roasting pan. Mix together allspice, cumin, cinnamon, salt and pepper; sprinkle all over roast.

Fill centre with Bulgur Stuffing (place remaining stuffing in microwaveable or ovenproof bowl to reheat before roast is served). Cover tops of bones and stuffing with aluminium foil.

Roasted Vegetables: Scatter onions, eggplant and rosemary around roast; sprinkle vegetables with oil, salt and pepper. Roast in 350F/180C oven for 40 minutes.

Reserving 1/2 cup/125 mL of the juice, drain tomatoes; halve and seed. Stir tomatoes and reserved juice, zucchini and garlic into vegetables in pan.

Continue roasting until thermometer inserted in thickest part of lamb registers 135F/57C for medium-rare, about 40 minutes (if vegetables aren't tender, remove stuffed roast with large spatula and keep warm, then continue roasting vegetables until tender).

With large spatula, transfer stuffed roast to large serving platter; spoon vegetables and pan juices around roast.

Makes 8 servings.