Herbed Roast Leg of Lamb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ½ | pounds |
italian plum (roma) tomatoes
sliced thick |
|
10 | ounces |
mushrooms
quartered |
|
1 | each |
sweet red bell peppers
chopped |
|
1 | each |
yellow onion
halved, with the skin |
|
2 | each |
shallots
with the skin |
* |
2 | heads |
garlic
the outer skin removed |
* |
¼ | pound |
pearl onions
red, or white |
* |
2 | x |
rosemary leaves
fresh |
* |
2 | x |
oregano sprigs
fresh |
* |
2 | x |
thyme sprigs
fresh |
* |
6 | tablespoons |
olive oil
|
|
6 | pounds |
leg of lamb
trimmed of excess, fat |
|
For the mixed baby vegetables | |||
¼ | pound |
zucchini
baby |
|
6 | ounces |
baby carrots
trimmed |
|
¼ | pound |
haricot beans
trimmed |
* |
1 | small |
potatoes
|
|
1 | tablespoon |
olive oil
|
|
1 | x |
pearl onions
reserved from the lamb |
* |
1 tablespoon | mint |
dill weed
fresh, minced |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.1 | kg |
italian plum (roma) tomatoes
sliced thick |
|
289 | ml/g |
mushrooms
quartered |
|
1 | each |
sweet red bell peppers
chopped |
|
1 | each |
yellow onion
halved, with the skin |
|
2 | each |
shallots
with the skin |
* |
2 | heads |
garlic
the outer skin removed |
* |
113.4 | g |
pearl onions
red, or white |
* |
2 | x |
rosemary leaves
fresh |
* |
2 | x |
oregano sprigs
fresh |
* |
2 | x |
thyme sprigs
fresh |
* |
9E+1 | ml |
olive oil
|
|
2.7 | kg |
leg of lamb
trimmed of excess, fat |
|
For the mixed baby vegetables | |||
113.4 | g |
zucchini
baby |
|
173.4 | ml/g |
baby carrots
trimmed |
|
113.4 | g |
haricot beans
trimmed |
* |
1 | small |
potatoes
|
|
15 | ml |
olive oil
|
|
1 | x |
pearl onions
reserved from the lamb |
* |
dill weed
fresh, minced |
* |
Directions
To make the lamb: In a large roasting pan stir together the tomatoes, the mushrooms, the bell pep per, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, oregano, and thyme sprig, ¼ cup of the oil, and salt and pepper to taste.
Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper.
Roast the lamb and the vegetables in the middle of a preheated 450?F.
oven for 15 minute s, reduce the temperature to 350?F., and roast the lamb and stirring the vegetab les every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registe rs 145?F.
on a meat thermometer for medium-rare meat.
Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes.
Reserve the pearl onions for the mixed baby vegetables.
Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs.
If planning to make the stuffed cabbage reserve 1 pound of the lamb.
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 until each vegetable is crisp- tende r and cook the potato, peeled and cut into ½-inch dice, until it