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Roast lamb with roasted zucchinis, squash and capsicum

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1.5 kg leg of lamb
6 small zucchinis, chopped
8 baby squash, halved
1 red capsicum, cut into strips
2 tsp rosemary leaves
juice of one lemon
4 tbsp olive oil


1 Preheat oven to 180°C and season lamb with salt and pepper. Put the zucchinis, squash, red capsicum, rosemary, lemon juice, and olive oil into a separate roasting dish. Season with salt and pepper and shake to coat the vegetables in the oil.
2 Roast lamb for 1 hour for rare, 1 hour 15 minutes for medium, or 1 hour 30 minutes for well done. After 40 minutes of cooking, add the vegetables to the oven.
3 Remove lamb, cover loosely and allow to rest for 15 minutes. Serve the lamb with the roasted vegetables.


1 Suggested roasting times per 500g for lamb: loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
2 Judge your roast's degree of doneness by using a meat thermometer. The internal temperature of the meat will be: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
3 You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
4 Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.