Pierce lamb in several places with sharp knife. Stuff rosemary and 8 garlic cloves into slits in lamb; place in large roasting pan.
Combine vegetables and remaining garlic in large bowl. Whisk dressing, mustard and oil until blended. Pour half the dressing mixture over vegetables; toss to evenly coat. Brush remaining dressing mixture onto lamb; sprinkle with pepper.
Remove potatoes from vegetable mixture; place, cut sides down, around lamb in roasting pan. Spread remaining vegetables onto rimmed baking sheet sprayed cooking spray.
Bake lamb and potatoes 50 min., reducing oven temperature to 350°F after 30 min. Add pan of vegetables to oven. Bake 40 min. or until lamb is done (160ºF) and vegetables are tender.
Sprinkle baked vegetables with 1 pkg. (4 oz.) crumbled feta cheese before serving.
For added color, substitute a yellow squash for one of the zucchini.
For best results, let the meat and vegetables stand, covered, 15 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.