Preheat the oven to 160°C.
In a bowl mix 2tbsp olive oil, lemon zest and juice, rosemary, honey, garlic and seasoning. Rub this over the boned side of the meat, roll up and secure with string in several places. Preheat an oven proof dish, seal the breast of lamb on all sides in its own fat. Cook for 1 ½ hours in the oven then add the new potatoes, tossed in the remaining olive oil.
After 30 minutes add the courgettes, toss in the cooking juices and continue to cook for the final 30 minutes. Remove from the oven and leave to rest for 10 minutes. Remove the string, cut into slices and serve with the vegetables.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.