Photo of Rosemary roast lamb with mediterranean vegetables by WW

Rosemary roast lamb with mediterranean vegetables

SmartPoints® value per serving
Total Time
2 hr 20 min
30 min
1 hr 50 min
This one-pan feast is truly worthy of a special occasion. Fresh rosemary elevates the vegetables with its heady aroma while fresh garlic inserted into the lamb allows for deep penetration of this star Mediterranean ingredient. Only 30 minutes of active prep time and the oven does the rest of the heavy lifting. Pull out your best platter for this array of tender lamb and beautifully colorful vegetables, ideal for an Easter celebration or Mother's day dinner. Though no side dishes are needed, a vibrant mixed green salad makes a superb complement to this meal.


Uncooked lean and trimmed lamb leg(s)

2 pound(s)

Garlic clove(s)

3 medium clove(s), thickly sliced

Uncooked baby carrots

½ pound(s)

Uncooked new potato(es)

¾ pound(s), baby-variety

Uncooked red onion(s)

1 large, sliced into wedges

Yellow pepper(s)

1 medium, cut into large chunks

Sweet red pepper(s)

1 medium, cut into large chunks

Uncooked zucchini

2 medium, sliced into large chunks

Uncooked asparagus

¼ pound(s)

Rosemary sprig

2 item(s), broken into small sprigs, or to taste

Table salt

tsp, or more to taste

Black pepper

tsp, or more to taste


  1. Preheat oven to 400°F. Place lamb in a roasting pan large enough to hold both lamb and vegetables. Use a sharp knife to make small slits all over surface of lamb; place garlic slices in slits. Roast for 1 hour.
  2. Remove pan from oven and add carrots and potatoes. Roast for 15 minutes.
  3. Add all remaining vegetables, except asparagus*, to pan so that they surround lamb. Add rosemary sprigs and season with salt and pepper. Roast for 20 minutes more.
  4. Remove pan from oven and place lamb on a carving board. Cover with foil and let rest for 10 minutes. Meanwhile, flip vegetables over, add asparagus to pan and roast for 10 to 15 minutes more.
  5. Carve lamb and serve with roasted vegetables and potatoes.


*If the asparagus spears are thick, add them to the roasting pan with the onions, peppers and zucchini.