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Roast lamb with roasted zucchinis, squash and capsicum

Roast lamb with roasted zucchinis, squash and capsicum



Prep Time


Cook Time



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
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