Roast lamb with roasted zucchinis, squash and capsicum

Serves

Prep Time

Cook Time

Ingredients

1.5 kg leg of lamb

6 small zucchinis, chopped

8 baby squash, halved

1 red capsicum, cut into spips

2 tsp rosemary leaves

juice of one lemon

4 tbsp olive oil

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
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
Remove lamb, cover loosely and allow to rest for 15 minutes. Serve the lamb with the roasted vegetables

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
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
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
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result