Preheat the oven to 175°C, remove the lamb from the refrigerator, allowing to come to room temperature for 20 minutes. Whisk both mustards along with the rosemary, garlic and 1 tablespoon of the olive oil in a small mixing bowl.

Heat 1 tablespoon of oil in a large frying pan over high heat and season the lamb leg with salt and pepper. When the oil is hot, sear the lamb on all sides for about 8 minutes until golden brown and caramelised. Transfer the lamb to a roasting rack set inside a roasting tin. Brush the lamb with the Dijon mixture and roast in the oven for 1 hour and 15 minutes or until an instant read thermometer reads 52°C.

Remove from the oven and let rest, lightly covered with foil, for 25 minutes.

For the zucchini: increase the oven temperature to 200°C once you remove the lamb.

Heat the 2 tablespoons of olive oil in a large frying pan over high heat.

Add the zucchini to the pan and cook for 2 minutes, then reduce heat to medium and cook for a further minute.

Add the garlic and lemon zest, season with salt and pepper and remove from the heat.

Combine the breadcrumbs and parmesan in a small mixing bowl.

Place the zucchini into a small baking dish, sprinkle the breadcrumb mixture over the top and cook in the oven for 8-10 minutes or until golden brown, garnish with parsley.

Using a large sharp knife, carve the lamb leg and serve with the roasted zucchini.