Rosemary Roast Lamb with Mediterranean Vegetables

Total Time
2 hr 20 min
30 min
1 hr 50 min
Roasted lamb and vegetables make a wonderful Easter meal. We tossed in some potatoes, too, to complete your dinner.


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.

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