Herbed Roast Leg of Lamb


  • *available at specialty produce markets
  • a 6-pound leg of lamb, trimmed of excess fat
  • 6 tablespoons olive oil
  • 2 fresh thyme sprigs
  • 2 shallots with the skin intact
  • 1 yellow onion, halved, with the skin left on
  • fresh mint sprigs for garnish
  • + 15 more ingredients
    • mixed baby vegetables as an accompaniment
    • 2 fresh rosemary sprigs
    • 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end
    • 1 tablespoon minced fresh dill and/or mint leaves, or to taste
    • the pearl onions reserved from the herbed roast leg of lamb
    • 1 tablespoon olive oil
    • 1 small potato (about ¼ pound)
    • ¼ pound haricots verts* (thin green beans), trimmed
    • 6 ounces baby carrots, trimmed and peeled
    • ¼ pound baby yellow and/or green pattypan squash*
    • ¼ pound baby zucchini and/or baby yellow squash*
    • 2 fresh orégano sprigs
    • 1 red bell pepper, chopped
    • 10 ounces mushrooms, quartered
    • 2 ½ pounds (about 15) plum tomatoes, sliced thick

1. 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, orégano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of...

View full recipe at SpringPad


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