Butterflied Leg of Lamb with Roasted Vegetables

Ingredients

• 1.5kg Tender Gourmet Butchery Butterflied Leg of Lamb
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard
• Juice of 1 lemon
• 3 large potatoes, cubed
• 2 carrots, sliced
• 1 red onion, quartered
• 1 zucchini (courgette), sliced
• 2 tablespoons olive oil
• Salt & pepper to taste