Roast Leg of Lamb with Baked Seasonal Vegetables

Juicy, rosemary-scented roast lamb with caramelised, edge-crisp vegetables, all cooked together for maximum flavour and minimum fuss.

Ingredients

• 1.8–2.2 kg / 4–5 lb leg of lamb (bone-in), tied if possible
• 1.2 kg / 2.6 lb potatoes, cut into 4–5 cm / 1.5–2 inch chunks
• 3 large carrots (about 350g / 12 oz), cut into thick batons
• 2 red onions, cut into wedges
• 2 bell peppers, cut into large chunks
• 1 zucchini, cut into thick chunks
• 1 whole garlic bulb, cut in half crosswise
• 2 tbsp fresh rosemary (or 2 tsp dried)
• 2 tbsp fresh thyme (or 2 tsp dried)
• 2 tbsp Dijon mustard (optional but excellent)
• 4 tbsp olive oil, divided
• 250 ml / 1 cup stock or water (for the roasting pan)
• Salt and black pepper

Method

• 1

  Step 1: Preheat & prep the pan

  Heat oven to **220°C / 425°F (200°C fan)**. Place a sturdy roasting pan in the oven to heat while you prep (this helps the vegetables start sizzling immediately).

• 2

  Step 2: Season the lamb

  Pat lamb dry well (dry surface = better browning). Score the fat in a shallow diamond pattern (don’t cut deep into the meat). Rub all over with **2 tbsp olive oil**, **rosemary**, **thyme**, **salt (about 2 tsp)** and **pepper (1 tsp)**. Rub **Dijon** over the surface if using. Press the **halved garlic bulb** against the lamb and tuck it into the pan later.

• 3

  Step 3: Toss the vegetables

  In a large bowl, toss **potatoes, carrots, onions, peppers, zucchini** with **2 tbsp olive oil**, **1 tsp salt**, and **½ tsp pepper**. Keep zucchini pieces large so they don’t collapse.

• 4

  Step 4: Roast: high heat start (browning)

  Carefully remove the hot roasting pan from the oven. Spread vegetables out in an even layer (a little space helps them roast rather than steam). Nestle the lamb on top and add the **garlic halves** to the pan. Pour **1 cup stock/water** into the pan (not over the lamb). Roast **20 minutes** until the lamb is taking on colour.

• 5

  Step 5: Lower heat & continue roasting

  Reduce oven to **180°C / 350°F (160°C fan)** and roast for **45–65 minutes**, depending on doneness and size. About halfway through, **turn the vegetables** so they brown evenly.

• 6

  Step 6: Rest the lamb (don’t skip!)

  Transfer lamb to a board and loosely tent with foil. Rest **20 minutes** (juices redistribute = noticeably juicier slices).

• 7

  Step 7: Finish the vegetables

  While lamb rests, return the pan to the oven for **10–15 minutes** at **200°C / 400°F** to deepen browning. They’re ready when the potatoes are **crisp-edged and tender** and the onions are **deeply caramelised**. Squeeze the roasted garlic cloves out of their skins and toss through the vegetables for a sweet, savoury boost.

• 8

  Step 8: Carve & serve

  Carve lamb against the grain into slices. Serve over the vegetables, spooning over pan juices.

Tips

• **Vegetable flexibility:** Use whatever is seasonal—parsnips, pumpkin/squash, sweet potato, fennel, or cauliflower all roast well. Keep pieces **large and similar-sized** for even cooking.
• **Crispier vegetables:** Don’t overcrowd the pan; use two pans if needed. Crowding = steaming.
• **No thermometer?** For a 2 kg leg, after the initial 20 min high heat, roast about **50–60 min** more for medium (but a thermometer is the most reliable).
• **Make-ahead:** Season the lamb and chop vegetables up to **24 hours ahead**; keep covered in the fridge. Bring lamb closer to room temp for **30–45 minutes** before roasting.
• **What to serve with it:** A simple green salad or steamed greens works perfectly to balance the richness.

Nutrition (per serving, estimate)