3 desiree potatoes
1 kg boneless lamb leg roast
20 g lemon, thyme and rosemary roast lamb spice blend
1 large red capsicum
2 large zucchini
- Heat a non-stick roasting pan in a hot oven (200C) for 10 minutes. Cut potatoes into 2cm-thick slices and toss in 1 tbsp vegetable oil. Carefully arrange in hot pan. Coat lamb in spice blend. Place on top of potatoes. Cook in hot oven for 30 minutes. Chop capsicum and zucchini. Add to pan. Cook for a further 20 minutes, or until lamb is cooked to your liking and vegetables a re tender.