Lamb Leg with Vegetables

It starts with the scent, really – the lamb, slowly roasting, warm and sweet with garlic and rosemary, slides into the room before you even realize. And then there’s that soft pop of the oven heat when you open the door, the color of the carrots deepening at the edges, the sun-dried tomatoes already melting their sugars into everything they touch. You just stand there for a second, caught in it, spoon in hand and kind of already full… just from the smell of it all.

Why You’ll Crave It

• The lamb gets this gorgeous, slightly crisp crust on top – but stays tender, right to the bone.
• Sun-dried tomatoes lend a beautiful tangy-sweet note that makes the veggies sing.
• No special tools, no elaborate steps – just fresh ingredients and a hot oven.
• It tastes like something you’d have at a weekend lunch that accidentally lasts into the evening.
• Lovely enough for company, simple enough for a weeknight if you’re home early.

The first time I made this, it reminded me of my grandmother’s Sunday roasts but… somehow a bit brighter, simpler. Less ceremony, more comfort.

What You’ll Need

• Lamb leg: go for 800g of boneless leg, trimmed if you prefer – the kind that fits neatly in a roasting pan
• Carrots: 2 medium ones, peeled and sliced into thick coins (they’ll roast so beautifully)
• Zucchini: 2 medium, just diced up – they soften fast, but that’s the charm
• Sun-dried tomatoes: 100g, chopped – the ones packed in oil are softer but both kinds work
• Garlic: 3 cloves, crushed or minced – whichever way feels right
• Olive oil: 3 tablespoons – something grassy, not too bitter
• Salt: just enough to feel brave with it (don’t hold back)
• Pepper: freshly cracked, if you can – it makes all the difference somehow
• Fresh herbs: rosemary or thyme, maybe both – a few sprigs for garnish, or just scatter the leaves over top

Easy How-To

Warm up the oven and your kitchen

Turn the oven to 200°C (about 400°F). While it warms, the kitchen will start to take on that quiet buzz… it’s comforting.

Chop your vegetables without rushing

Cut carrots and zucchini into nice honest pieces – not too neat, not too messy. They should cook evenly, but hold their own under the lamb’s weight.

Take care with the lamb

Rub the leg with the olive oil, salt and pepper. Really give it a moment to absorb it. Use your fingers. It’s more tactile that way.

Layer it all in the pan

Scatter the chopped carrots and zucchini across the bottom. Sun-dried tomatoes go on after – they’ll coat the veggies in flavor while cooking. Place the lamb leg gently on top, like you’re tucking it into bed.

Into the oven it goes

Slide the pan in, middle rack. Let it roast, untouched, for about 15 minutes first – the lamb starts to brown, the vegetables sizzle gently underneath.

Check but don’t overthink it

Stick in a thermometer if you’ve got one – for medium rare, look for 52°C (125°F). Leave it longer if you like yours a little more done, another 5-10 minutes usually does it.

Let it rest – just like we all need to

Pull the pan from the oven and cover loosely with foil. Let it sit for 10 minutes. The juices gather back in the meat – this is when the flavors finish blooming.

Slice and serve

Cut the lamb across the grain into thick slices. Nestle them on top of the roasted veg. Spoon over any juices left in the pan. Maybe garnish with herbs, maybe not. It’s already lovely.

Good to Know

• If your sun-dried tomatoes are a bit leathery, soak them in warm water (or wine, why not?) for 15 minutes first.
• Keeps beautifully – even cold. Try it in sandwiches the next day with mustard or thick Greek yogurt.
• You might improvise a little – toss in a red onion, or some halved baby potatoes. The pan can handle it.

Serving Ideas

• Lovely with a loaf of warm sourdough or rustic flatbread, torn in chunks to swipe through the pan juices.
• Or serve it with couscous sprinkled with chopped parsley and lemon zest for a bright contrast.

Top Tricks

• Don’t skip the resting time – it’s not an afterthought. It’s where the meat becomes silky rather than stringy.
• Use a shallow roasting pan so the vegetables roast, not steam. Too deep and they’ll just go mushy on you.

Frequently Asked Questions

Can I use a bone-in lamb leg instead?

You can, definitely – just know it’ll take longer to cook, perhaps closer to 45-50 minutes. Use a thermometer and trust your eye.

How do I make this dairy-free or gluten-free?

It already is – naturally dairy-free and gluten-free. Just watch the labels on sun-dried tomatoes or any additions you make.

What if I don’t eat lamb?

That’s okay – you can swap in bone-in chicken thighs or even a beef rump roast. Just mind the cooking time and don’t skip the resting.

Can I make this ahead for guests?

Yes, and honestly it impresses even more when you’re calmly slicing a perfectly cooked lamb while everyone sips their wine. Roast earlier, rest it, rewarm gently – nothing’s lost.

How should I use the leftovers?

Tuck slices into a sandwich with harissa and greens… or chop and toss into a warm grain salad. Even cold over a bowl of lentils works beautifully.