Roasted Leg of Lamb with Potatoes & Zucchini Recipe

Name: Roasted Leg of Lamb with Potatoes & Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb (4 lb.); 8 small sprigs fresh rosemary; 12 cloves garlic, smashed, divided; 1-1/4 lb. red potatoes (about 4), peeled, cut in half King Sooper's 5 lb For $1.88 thru 02/09; 8 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06; 8 plum tomatoes, cut lengthwise in half King Sooper's 1 lb For $0.99 thru 02/09; 2 zucchini, sliced; 1 onion, cut into 4 wedges King Sooper's 1 lb For $0.99 thru 02/09; 3/4 cup KRAFT Greek Vinaigrette Dressing; 1/4 cup GREY POUPON Dijon Mustard; 2 Tbsp. olive oil; 1/4 tsp. ground black pepper

Servings: persons

1 leg of lamb (4 lb.)
8 small sprigs fresh rosemary
12 cloves garlic, smashed, divided
1-1/4 lb. red potatoes (about 4), peeled, cut in half King Sooper's 5 lb For $1.88 thru 02/09
8 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06
8 plum tomatoes, cut lengthwise in half King Sooper's 1 lb For $0.99 thru 02/09
2 zucchini, sliced
1 onion, cut into 4 wedges King Sooper's 1 lb For $0.99 thru 02/09
3/4 cup KRAFT Greek Vinaigrette Dressing
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. olive oil
1/4 tsp. ground black pepper

1
Heat oven to 400F.
2
Pierce lamb in several places with sharp knife.
3
Stuff rosemary and 8 garlic cloves into slits in lamb; place in large roasting pan.
4
Combine vegetables and remaining garlic in large bowl.
5
Whisk dressing, mustard and oil until blended.
6
Pour half the dressing mixture over vegetables; toss to evenly coat.
7
Brush remaining dressing mixture onto lamb; sprinkle with pepper.
8
Remove potatoes from vegetable mixture; place, cut sides down, around lamb in roasting pan.
9
Spread remaining vegetables onto rimmed baking sheet sprayed cooking spray.
10
Bake lamb and potatoes 50 min., reducing oven temperature to 350F after 30 min.
11
Add pan of vegetables to oven.
12
Bake 40 min.
13
or until lamb is done (160 degrees F) and vegetables are tender.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 leg of lamb (4 lb.), 8 small sprigs fresh rosemary, 12 cloves garlic, smashed, divided, 1-1/4 lb. red potatoes (about 4), peeled, cut in half King Sooper's 5 lb For $1.88 thru 02/09, and more.

Yes, Roasted Leg of Lamb with Potatoes & Zucchini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Leg of Lamb with Potatoes & Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions