Roast Leg of Lamb With Spring Vegetables

Prep Time
Cook Time
1h 50m
Ready In

"Juicy lamb roast with a mixture of fresh vegies. Also can use fresh asparagus spears. Add them with the zucchini. NOTE: The carrots, leeks and zukes called for are the whole BABY type. You can use those machine-made "baby" carrots, but the presentation is nicer if you use whole baby carrots and leave some of the stem on them. If your potatoes are very small, leave them whole. This produces a rare roast. Cook longer if you prefer it more done"

Original is 6 servings


  • Serving Size: 1 (520 g)
  • Calories 899.7
  • Total Fat - 65 g
  • Saturated Fat - 30.9 g
  • Cholesterol - 363.3 mg
  • Sodium - 422.6 mg
  • Total Carbohydrate - 14.6 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.8 g
  • Protein - 59.8 g
  • Calcium - 94.7 mg
  • Iron - 6.4 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 400°F.

Step 2

Rub lamb all over with salt and pepper. Put lamb in a large roasting pan, lay 3 rosemary sprigs on top and scatter garlic cloves around the lamb. Roast for 20 minutes, then turn lamb over. Remove old rosemary sprigs and add 3 new ones on top.

Step 3

Add potatoes to pan and toss in the lamb fat. Return to oven for 15 minutes.

Step 4

Remove rosemary and turn lamb over again and cook for another 15 minutes.

Step 5

Add carrots and leeks and toss with potatoes in lamb fat. Turn lamb again. Roast for another 15 minutes and add zucchini and toss all vegies in fat. Turn lamb again.

Step 6

Roast another 15 minutes and then take lamb out of pan and put on cutting board. Tent with foil.

Step 7

Remove vegies to serving dish and keep warm. Separate garlic cloves from vegies.

Step 8

For gravy, spoon the fat from the surface. Place roasting pan over medium heat on stove-top and stir in flour to make a roux. Cook, stirring, for 2 minutes, then gradually stir in wine and stock. Boil 2 minutes and strain into gravy boat.

Step 9

Carve the lamb and serve with vegies . Serve a garlic clove with each serving and squeeze garlic "paste" from skin onto the lamb.

Step 10

Serve gravy separately.


No special items needed.

2 Reviews


Delicious! This is the first time I ever tried a boneless leg of lamb and it definitely won't be the last! I used all the baby veggies except for the leeks which I could not fine (for the baby carrots and the potatoes I was able to find the ones in a variety of colors which are pretty and good). My roast was 5 pounds so I cooked it a bit longer to have it medium rare which is our preference. Thanks for a delicious meal!


review by:
(15 Apr 2018)


I love lamb and this one was great flavored and I loved the roasted veggies with it. We had it for our Easter dinner and it couldn't have been better. I added in asparagus to the veggies combo and it was a nice touch. Thank you for sharing your recipe with us Mikekey! Linda


(25 Apr 2014)

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