Magdas Lamb Roast

Directions

1. Sprinkle the lamb with salt and pepper. Set aside for 20 min.
2. Trim the crusts from the loaf of bread and chop it into large dice. Process the bread cubes briefly in a food processor fitted with the metal blade. Add in 1/4 c. extra virgin olive oil, parsley, spinach leaves, rosemary leaves, thyme leaves, 2 tsp. salt and 1/4 tsp. pepper and pulse to a crumbly meal.
3. Preheat the oven to 350 degrees. Coat the bottom of a roasting pan with extra virgin olive oil. Add in unpeeled garlic cloves and remaining sprig of thyme to the pan.
4. Pat the roast with extra virgin olive oil and cover with HALF of the bread and spinach mix. Set it in the pan and roast uncovered 20-25 min a lb. for medium rare. When it is ready, let it rest 10 min before slicing.
5. For the vegetables: Put the tomatoes cut side up in an oiled 8 inch baking dish. Sprinkle to taste with salt and sugar and mound each tomato with the remaining bread and spinach mix. Set in the oven to brown for 25 min.
6. Time it so the tomatoes are ready when the roast is ready to serve.
7. Cook the green beans in rapidly boiling water, salted to taste. Cold in ice-cool water and drain. When the roast and tomatoes are ready, heat 1 Tbsp. extra virgin olive oil and a sprig of thyme in a pan and quickly toss the beans in this.
8. To serve, place the roast on a platter surrounded by the tomatoes and green beans.