Roasted Boneless Leg of Lamb with Lemon Herbed Idaho Potatoes and Zucchini


  • 1 Aussie Beef and Lamb boneless roast (about 6 pounds)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon zest
  • 2 tablespoons avocado oil
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh rosemary, chopped
  • 4 large Idaho potatoes, sliced
  • 2 tablespoons melted butter
  • 2 tablespoons chopped parsley
  • 4 zucchini, sliced in half
  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine the Dijon mustard, lemon zest, avocado oil, minced garlic, salt, pepper, and chopped rosemary to make the rub.
  3. Rub the lamb roast all over with the prepared rub, ensuring it's evenly coated. Set aside to marinate while you prepare the potatoes and zucchini.
  4. Slice the potatoes into rounds and place them in a single layer at the bottom of a roasting pan.
  5. Place a wire rack on top of the potatoes in the roasting pan. Put the marinated lamb roast on the wire rack.
  6. Roast the lamb in the preheated oven at 425°F (220°C) for the first 15 minutes to brown the exterior.
  7. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting the lamb until it reaches an internal temperature of 130°F (54°C) for medium-rare doneness. This will take approximately 15- 20 minutes per pound of meat, but it's crucial to use a meat thermometer to ensure accuracy.
  8. While the lamb is roasting, prepare the zucchini. Slice the zucchini in half lengthwise and score the cut sides with hatch marks. Season with salt and pepper.
  9. Heat a grill pan or skillet over medium-high heat. Place the zucchini halves cut side down on the hot grill pan and cook for about 5 minutes until grill marks appear.
  10. Flip the zucchini halves and continue cooking for an additional 5 minutes or until they are tender but still slightly crisp.
  11. Once the lamb roast reaches the desired doneness, remove it from the oven and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  12. Drizzle the melted butter over the potatoes and sprinkle with chopped parsley, salt, and pepper.
  13. Slice the rested lamb roast against the grain into thick slices and serve with the roasted Idaho potatoes and grilled zucchini. Enjoy your delicious roasted lamb dinner!
Print Recipe

Yield: 8-10

Biz Velatini
Food Blogger
My Bizzy Kitchen

Share this Recipe