Herbed Roast Leg of Lamb

Ingredients

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, 1/4 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 450øF.

oven for 15 minute s, reduce the temperature to 350øF.

, 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 145øF.

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 1/2-inch dice, until it

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.