*  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.
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