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July 2018

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Herbed Roast Leg Of Lamb Recipe

Herbed Roast Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Herbed Roast Leg Of Lamb recipe  PDF



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 e cess
fat mi ed baby vegetables as an accompaniment fresh mint sprigs for garnish FOR THE MI ED 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 mi ture, 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 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 minutes more, or until the lamb registe rs 145 F. 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 mi ed 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 mi ed 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 mi ture for 1 minute.
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Herbed Roast Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
574 people have voted
Last Reviewed on 2018-07-15



Sunday, Jul 15 2018 Download & Print Herbed Roast Leg Of Lamb recipe  PDF   Lamb recipes RSS   Thumsb up

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