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2 1/2 pounds (about 15) 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 of garlic, the outer skin removed, leaving the cloves attached at the root end
1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled.
2 fresh rosemary sprigs
2 fresh orÈgano sprigs
2 fresh thyme sprigs
6 tablespoons olive oil
a 6-pound leg of lamb, trimmed of excess fat
mixed baby vegetables (recipe follows) as an accompaniment
fresh mint sprigs for garnish
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, orÈgano, 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 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.
1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on
2 shallots with the skin intact
2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end
1/4 pound red pearl onions, or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled.
2 fresh rosemary sprigs
2 fresh orÈgano sprigs
2 fresh thyme sprigs
6 tablespoons olive oil
a 6-pound leg of lamb, trimmed of excess fat
mixed baby vegetables (recipe follows) as an accompaniment
fresh mint sprigs for garnish
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, orÈgano, 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 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.
