Preparation time: 

5 minutes

Cooking time: 50 minutes


  • 1 kg boned, rolled, tied lamb shoulder
  • 4 tbsp basil pesto
  • 3 large potatoes, peeled, cut into large chunks
  • 1 large red capsicum, cut into thick strips
  • 1 large green capsicum, cut into thick strips
  • 2 zucchinis, cut into large chunks
  • 2 tbsp olive oil2 whole garlic bulbs, halved crosswise
  • Mixed leafy green salad, to serve


Preheat oven to 180°C. Brush the lamb with 1 tbsp basil pesto.

Put the potatoes, capsicums and zucchinis into a roasting dish.

Combine the oil and remaining pesto and drizzle over vegetables.

Place an ovenproof rack in the roasting dish directly over the vegetables.

Place the lamb on the rack and tuck garlic bulbs in the roasting dish.

Roast the lamb for 40-50 minutes for rare, 50-60 minutes for medium, 60-70 minutes for well done.Remove lamb, cover loosely and allow it to rest for 15 minutes.

Remove capsicums, zucchinis and garlic to serving platter, cover loosely to keep warm. Raise the oven temperature to 200°C and return the potatoes to the oven to brown while the lamb rests. Serve the lamb with the roasted vegetables and a salad.


Suggested oven roasting times per 500g for lamb loin, leg or shoulder, easy carve leg or boned shoulder: Cook at 180ºC. Rare 20-25 minutes, Medium 25-30 minutesWell done 30-35 minutes.Recipe courtesy of Jackeroo, "the free range farmer".