Mediterranean Leg Of Lamb

• 1 (3 1/2-pound) leg of lamb
• 5 cloves garlic, thinly sliced and divided
• 2 teaspoons dried rosemary, divided
• 1 teaspoon freshly ground black pepper, divided
• Vegetable cooking spray
• 1 pound small round red potatoes, cut in half
• 1 pound fresh mushrooms
• 12 plum tomatoes, halved
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 medium-size sweet red pepper, cut into 1-inch pieces
• 1 medium-size sweet yellow pepper, cut into 1-inch pieces
• 1 large purple onion, cut into wedges
• 1/4 cup canned low-sodium chicken broth, undiluted
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Fresh rosemary sprigs (optional)

1. Trim fat from lamb. Cut 1-inch slits in meat; insert half of garlic slices into slits, reserving remaining garlic. Rub meat with 1 teaspoon dried rosemary and 1/2 teaspoon pepper; place on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer into thickest part of meat, if desired. Add potato to pan. Bake at 325u0b0 for 1 hour.
2. Remove stems from mushrooms; reserve stems for another use. Combine mushroom caps, tomato, eggplant, red pepper, yellow pepper, and onion; add to roasting pan.
3. Combine remaining garlic, 1 teaspoon dried rosemary, 1/2 teaspoon pepper, broth, vinegar, and oil; stir well. Pour broth mixture over vegetables in roasting pan. Bake at 325u0b0 for 50 minutes or until thermometer registers 150u0b0. Let stand 10 minutes before serving. Garnish with rosemary sprigs, if desired.

lamb, garlic, rosemary, freshly ground black pepper, vegetable cooking spray, red potatoes, mushrooms, tomatoes, eggplant, sweet red pepper, pepper, purple onion, chicken broth, balsamic vinegar, olive oil, rosemary

Taken from www.myrecipes.com/recipe/mediterranean-leg-of-lamb (may not work)