Roasted Boneless Leg of Lamb with Lemon Herbed Idaho Potatoes and Zucchini | Idaho Potato Commission
- Preheat your oven to 425°F (220°C). - In a small bowl, combine the Dijon mustard, lemon zest, avocado oil, minced garlic, salt, pepper, and chopped rosemary to make the rub. - Rub the lamb roast...
Ingredients
- 1 Aussie Beef and Lamb boneless roast (about 6 pounds)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 2 tablespoons avocado oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh rosemary, chopped
- 4 large Idaho potatoes, sliced
- 2 tablespoons melted butter
- 2 tablespoons chopped parsley
- 4 zucchini, sliced in half
- Salt and pepper to taste
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