Ingredients
- Lamb Shoulder or Leg: 1.5 to 2 pounds, trimmed
- Baby Potatoes: 1.5 pounds, halved
- Zucchini: 1 large, sliced thick
- Red Onion: 1 large, cut into chunks
- Tomato: 1 large, quartered
- Garlic Cloves: 4, smashed
- Fresh Thyme: 4 sprigs
- Fresh Mint: 3 tablespoons, chopped
- Olive Oil: 3 tablespoons
- Salt and Pepper: To taste
- Pesto Sauce: 2 tablespoons, optional
Instructions
- Preheat oven to 400°F (200°C) and line a roasting pan with parchment or foil.
- Toss potatoes, zucchini, red onion, tomato, garlic, thyme, and olive oil in a bowl. Season with salt and pepper.
- Spread vegetables evenly in the pan. Place lamb in the center and sprinkle chopped mint on top.
- Drizzle extra olive oil over lamb and vegetables for even roasting.
- Roast 45–55 minutes until lamb is browned and vegetables are tender. Broil briefly if desired.
- Rest lamb 10 minutes. Spoon pesto over lamb and vegetables if using.
- Slice lamb and serve with roasted vegetables, garnished with fresh mint.
Notes
- Rest lamb after roasting for juicier slices.
- Rotate vegetables halfway for even browning.
- Taste and adjust seasoning before serving.
- Store leftovers in airtight containers up to 3 days or freeze up to 2 months.
- Brighten flavors with a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Salt
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Minted lamb, roasted potatoes, pesto, Mediterranean dinner, hearty meal