*  Exported from  MasterCook  *

                         Herbed Roast Leg Of Lamb

Recipe By     : Gourmet Magazine, Mar 1993
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Plum tomatoes -- sliced thick
  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                    Garlic heads -- outer skin
                        - removed, leaving the cloves
                        - attached at the root end
     1/4  lb            Red or white pearl onions *
   2                    Fresh rosemary sprigs
   2                    Fresh oregano sprigs
   2                    Fresh thyme sprigs
   6      tb            Olive oil
   6      lb            Leg of lamb -- trimmed of excess
                        - fat
                        Mixed baby vegetables -- as an
                        - accompaniment
                        Fresh mint sprigs -- for garnish
                        Mixed Baby Vegetables:
     1/4  lb            Baby zucchini -- and/or
     1/4  lb            Baby yellow squash **
     1/4  lb            Baby yellow and/or green pattypan
                        - squash **
   6      oz            Baby carrots -- trimmed, peeled
     1/4  lb            Haricots verts -- trimmed
   1      sm            Potato
   1      tb            Olive oil
                        Pearl onions -- reserved from the
                        - herbed roast leg of lamb
   1      tb            Fresh dill and/or mint leaves --
                        - or to taste, minced

* Pearl onions, blanched in boiling water for 3 minutes drained and
  peeled.

** Available at specialty produce markets.

To Make The Lamb:

In a large roasting pan stir together the tomatoes, the mushrooms,
the bell pepper, yellow onion, shallots, garlic, pearl onions,
rosemary, oregano, and thyme sprig, 1/4 cup of the oil, salt, and
pepper to taste. Arrange the lamb, patted dry, on top of the
vegetable mixture, drizzle it with the remaining 2 tb 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 minutes, reduce the
temperature to 350 F, and roast the lamb and stirring the vegetables
every 20 minutes, for 1 hour and 20 minutes more, or until the lamb
registers 145 F 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" 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,
herbs, salt, and pepper to taste and saute the mixture for 1 minute.

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