Herbed Roast Leg Of Lamb
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 s...
Ingredients
- 21/2 pounds plum tomatoes -- sliced thick
- 10ounces mushrooms -- quartered
- 1red bell pepper -- chopped
- 1yellow onion -- halved, with the
- 2fresh oregano sprigs
- 2fresh thyme sprigs
- 6tablespoons olive oil
- 6pounds leg of lamb -- trimmed of excess
Directions
- 1
2 1/2 pounds plum tomatoes -- sliced thick 10 ounces mushrooms -- quartered 1 red bell pepper -- chopped 1 yellow onion -- halved, with the
- 2
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
- 3
Roast the lamb and the vegetables in the middle of a preheated 450?F
- 4
oven for 15 minute s, reduce the temperature to 350?F. and roast the lamb and stirring the vegetab les every 20 minutes, for 1 hour and 20
- 5
on a meat thermometer for medium-rare meat
- 6
Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes
- 7
Reserve the pearl onions for the mixed baby vegetables
- 8
Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs