Roast Lamb with Roasted Zucchinis, Squash & Capsicum

Roast Lamb with Roasted Zucchinis, Squash & Capsicum

Serves 4

Ingredients:

1 1/2 kg Tasman 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 Golden Grange extra virgin olive oil

 
Method:
 
  1. Preheat oven to 180oC 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.

 

Cooking Tips:

Suggested roasting times per 500g for lamb: Loin (boned & rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180C. Rare 20-25 minutes, medium 25-30 minutes, well done 30-35 minutes.

Judge your roast's degree of doneness by using a meat thermometer. The internal temperature of the meat will be: Rare - 55-60C; Medium rare - 60-65C; Medium - 65-70C; Medium-well - 70-75C; Well done - 75C.

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 redistribute, giving a moister and more tender result.