Recipe - Herbed Roast Leg Of Lamb

2 One half pound Plum tomatoes; cut or sliced up thick
(about
; 15)
10 ounce 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
One fourth pound 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 tablespoon Olive oil
A; (6pound) leg of
; lamb, trimmed of
; excess fat
Mixed baby vegetables as an
accompaniment
Fresh mint sprigs for
garnish

FOR THE MIXED BABY VEGETABLE
One fourth pound Baby zucchini and/or baby
yellow squash*
One fourth pound Baby yellow and/or green
pattypan squash*
6 ounce Baby carrots; trimmed and
peeled
One fourth pound Haricots verts*; (thin green
beans),
; trimmed
1 small Potato; (about One fourth pound)
1 tablespoon Olive oil
The pearl onions reserved
from the herbed
; roast leg of lamb
1 tablespoon Minced fresh dill and/or
mint leaves; or to taste

*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, One fourth 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
mediumrare 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 crisptender and cook the potato, peeled and cut into 1/2inch 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