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  • Herbed Roast Leg Of Lamb

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    Herbed Roast Leg Of Lamb
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 lb plum tomatoes sliced thick (about 15)
    • 10 ounce mushrooms quartered
    • 1 x red bell pepper minced
    • 1 x yellow onion halved, with the skin left on
    • 2 x shallots with the skin intact
    • 2 x heads garlic the outer skin removed, leaving the cloves attached at the root end
    • 1/4 lb red pearl onions (available at specialty produce markets) or possibly white pearl onions, blanched in boiling water for 3 min, liquid removed, and peeled
    • 2 x fresh rosemary sprigs
    • 2 x fresh oregano sprigs
    • 2 x fresh thyme sprigs
    • 6 Tbsp. extra virgin olive oil a (6-lb.) leg of lamb, trimmed of excess fat mixed baby vegetables as an accompaniment fresh mint sprigs for garnish
    • 1/4 lb baby zucchini and/or possibly baby yellow squash*
    • 1/4 lb baby yellow and/or possibly green pattypan squash*
    • 6 ounce baby carrots trimmed and peeled
    • 1/4 lb haricots verts* (thin green beans), trimmed
    • 1 sm potato (about 1/4 lb.)
    • 1 Tbsp. extra virgin olive oil the pearl onions reserved from the herbed roast leg of lamb
    • 1 Tbsp. chopped fresh dill and/or possibly mint leaves or possibly to taste

    Directions

    1. *Available at specialty produce markets
    2. To make the lamb:In a large roasting pan stir together the tomatoes, the mushrooms, the bell pepper, the yellow onion, the shallots, the garlic, the pearl onions,
    3. the rosemary, oregano, and thyme sprig, 1/4 c. of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mix, drizzle it with the remaining 2 Tbsp. oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450F. oven for 15 min, reduce the temperature to 350F., and roast the lamb and stirring the vegetables every 20 min, for 1 hour and 20 min more, or possibly till the lamb registers 145F. on a meat thermometer for medium-rare meat.
    4. Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 min. Reserve the pearl onions for the mixed baby vegetables. Transfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make
    5. the stuffed cabbage reserve 1 lb. of the lamb.
    6. To make the mixed vegetables:In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts till each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, till it is cooked through, transferring the vegetables as they are cooked
    7. with a slotted spoon to a bowl of ice and cool water to stop the cooking.
    8. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
    9. In a large skillet heat the oil over moderately high heat till it is warm but not smoking and in it saute/fry the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 min, or possibly till they are heated through. Stir in the potato, the herbs, and salt and pepper to
    10. taste and saute/fry the mix for 1 minute.
    11. Serves 4.
    12. Serves 6 to 8.

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