Herbed Roast Leg Of Lamb

* Exported from MasterCook *

Herbed Roast Leg Of Lamb

Recipe By : Gourmet March 1993
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Lamb To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds plum tomatoes -- sliced thick
10 ounces 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 pound red pearl onions -- or white pearl
-- onions *
2 fresh rosemary sprigs
2 fresh oregano sprigs
2 fresh thyme sprigs
6 tablespoons olive oil
6 pounds leg of lamb -- trimmed of excess
-- fat
mixed baby vegetables -- as an accompaniment
fresh mint sprigs for garnish
***FOR THE MIXED BABY VEGETABLES***
1/4 pound baby zucchini -- and/or
1/4 pound baby yellow squash**
1/4 pound baby yellow and/or green pattypan
-- squash**
6 ounces baby carrots -- trimmed and peeled
1/4 pound haricots verts -- trimmed
1 small potato
1 tablespoon olive oil
pearl onions -- reserved from the
-- herbed roast leg of
-- lamb
1 tablespoon minced fresh dill -- and/or mint leaves
-- or to taste

* 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 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 is cooked th
rough, 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 n
ot 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 mix
ture for 1 minute.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.



- - - - - - - - - - - - - - - - - -