• Roasted Leg of Lamb with Potatoes and Zucchini

Roasted Leg of Lamb with Potatoes and Zucchini

02:00:00 16 servings, 1/16 recipe (211 g) each
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16 servings, 1/16 recipe (211 g) each

Fragrant garlic and sprigs of rosemary give this roasted leg of lamb terrific flavour. Served with red potatoes and zucchini, it's the ideal Sunday roast.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Pierce lamb in several places with sharp knife. Stuff rosemary and 8 garlic cloves into slits in lamb; place in large roasting pan.
  • Combine vegetables and remaining garlic in large bowl. Whisk dressing, mustard and oil until blended. Pour half the dressing mixture over vegetables; toss to evenly coat. Brush remaining dressing mixture onto lamb; sprinkle with pepper.
  • Remove potatoes from vegetable mixture; place, cut sides down, around lamb in roasting pan. Spread remaining vegetables onto rimmed baking sheet sprayed with cooking spray.
  • Bake lamb and potatoes 50 min., reducing oven temperature to 350°F after 30 min. Add pan of vegetables to oven. Bake 40 min. or until lamb is done (160ºF) and vegetables are tender.


  • 16 servings, 1/16 recipe (211 g) each

Nutritional Information

Serving Size 16 servings, 1/16 recipe (211 g) each
Calories 270
% Daily Value
Total fat 14g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 300mg
Carbohydrate 14g
Dietary fibre 2g
Sugars 4g
Protein 20g
Vitamin A 50 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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