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Photo of Roast lamb with provencal vegetables by WW

Roast lamb with provencal vegetables

5
Point(s)
Total Time
2 hr
Prep
20 min
Cook
1 hr 20 min
Serves
6
Difficulty
Moderate

Ingredients

Rosemary

1 tbsp(s), finely chopped

Fresh thyme

1 tbsp(s), finely chopped

Garlic clove(s)

2 clove(s), large, crushed

Olive oil

1 tbsp(s)

Uncooked lean and trimmed lamb leg(s)

600 gm

Uncooked bell pepper(s)

1 item(s), small, cut into 3cm pieces

Eggplant(s)

1 large, cut into 3cm pieces

Uncooked zucchini

2 medium, cut into 2cm-thick slices

Uncooked red onion(s)

2 medium, cut into wedges

Uncooked potato(es)

750 gm, scrubbed

Fresh cherry tomato(es)

200 gm(s)

Cooking spray

3 spray(s)

Instructions

  1. Preheat oven to 350°F. Combine rosemary, thyme, garlic and oil in a small bowl. Untie lamb and rub half the rosemary mixture onto inside of lamb. Re-tie lamb with unwaxed white kitchen string and rub remaining rosemary mixture over outside of lamb. Place bell pepper, eggplant, zucchini and onion in a large baking dish. Top with lamb. Bake for 20 minutes.
  2. Meanwhile, cut potatoes in half, then cut slits, 5mm apart, across the top of each potato (don’t cut all the way through). Lightly spray a large baking dish with cooking spray. Place potatoes, flat-side down, in prepared dish. Lightly spray with cooking spray and season with salt and pepper.
  3. Bake potatoes in oven with lamb for a further 40 minutes. Add tomatoes to vegetables under lamb and stir to combine. Bake for 20 minutes or until lamb is cooked and vegetables are tender. Cover lamb and vegetables loosely with foil and set aside to rest for 20 minutes before slicing lamb thickly. Serve with vegetables and potatoes.

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