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Herbed Roast Leg Of Lamb

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		March 1993	1	Servings

INGREDIENTS

2 1/2	lb	Plum tomatoes, sliced thick
		about
		15
10	oz	Mushrooms, quartered
1		Red bell pepper, chopped
1		Yellow onion, halved with
		the
		skin left on
2		Shallots with the skin
		intact
2		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 white
		pearl onions
		blanched in boiling
		water for 3
		minutes drained
		and peeled
2		Fresh rosemary sprigs
2		Fresh oregano sprigs
2		Fresh thyme sprigs
6	T	Olive oil
		A, 6-pound 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 baby
		yellow squash*
1/4	lb	Baby yellow and/or green
		pattypan squash*
6	oz	Baby carrots, trimmed and
		peeled
1/4	lb	Haricots verts*, thin green
		beans
		trimmed
1		Potato, about 1/4 pound
1	T	Olive oil
		The pearl onions reserved
		from the herbed
		roast leg of lamb
1	T	Minced fresh dill and/or
		mint leaves or to taste

INSTRUCTIONS

available at specialty produce markets  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,
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 450F. oven for 15  minutes, reduce the
temperature to 350F., and roast the lamb and  stirring the vegetables
every 20 minutes, for 1 hour and 20 minutes  more, or until the lamb
registers 145F. on a meat thermometer for  medium-rare meat.  Transfer
the lamb to a cutting board and let it stand, covered  loosely with
foil, for 15 minutes. 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 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-tender and cook the potato, peeled and
cut into  1/2-inch dice, until it is cooked through, transferring the
vegetables as they are cooked with a slotted spoon to a bowl of ice
and cold water to stop the cooking. 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.  In a large skillet heat the oil over
moderately high heat until it is  hot but not smoking and in it saute
the zucchini, the pattypan  squash, the carrots, the haricots verts,
and the onions for 3  minutes, or until they are heated through. Stir
in the potato, the  herbs, and salt and pepper to taste and saute the
mixture for 1  minute. Serves 4.  Serves 6 to 8.  Gourmet March 1993

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