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Rosemary roast lamb with Mediterranean vegetables

Roast lamb with Mediterranean vegetables

Total Time
1 hr 35 min
20 min
1 hr 15 min
This one-pan feast is worthy of a special occasion. Slivers of garlic inserted into the lamb and rosemary sprigs tossed through the veggies gives it a mouth-watering aroma and full Mediterranean flavour for a tasty and satisfying meal.


Lamb leg roast, raw

1000 g, boneless, (1kg)


3 clove(s), thinly sliced

Baby potatoes

375 g, (chat variety), halved

Baby carrot

250 g, halved lengthways

Red onion

1 large, cut into wedges


2 medium, halved lengthways, thickly sliced

Yellow capsicum

1 medium, cut into 3cm-thick strips

Red capsicum

1 medium, cut into 3cm-thick strips


2 bunch(es), ends trimmed, (320g)

Fresh rosemary

2 sprig(s), halved

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Place lamb in a large roasting pan. Using a sharp knife, make small slits all over surface of the meat. Insert garlic slices into slits. Arrange potatoes, carrots and onion around the lamb and lightly spray with oil. Roast for 45 minutes.
  2. Remove pan from oven and turn vegetables. Add zucchini, capsicums, asparagus and rosemary sprigs to pan, toss well and season with salt and pepper. Roast for a further 20 minutes or until lamb is cooked to your liking. Transfer lamb to a chopping board. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven and bake for a further 10 minutes while lamb is resting.
  3. Carve lamb and serve with roasted vegetables.


COOKING TIP: Be sure to choose a roasting pan that’s large enough to hold the lamb and all the vegetables. TO REFRIGERATE: Store roast lamb and veggies in a reusable container for up to 3 days. Serve cold or reheat in microwave.