Herbed Roast Leg of Lamb

• 2 1/2 pounds italian plum (roma) tomatoes sliced thick
• 10 ounces mushrooms quartered
• 1 each sweet red bell peppers chopped
• 1 each yellow onion halved, with the skin
• 2 each shallots with the skin
• 2 heads garlic the outer skin removed
• 1/4 pound pearl onions red, or white
• 2 x rosemary leaves fresh
• 2 x oregano sprigs fresh
• 2 x thyme sprigs fresh
• 6 tablespoons olive oil
• 6 pounds leg of lamb trimmed of excess, fat
• 1/4 pound zucchini baby
• 6 ounces baby carrots trimmed
• 1/4 pound haricot beans trimmed
• 1 small potatoes
• 1 tablespoon olive oil
• 1 x pearl onions reserved from the lamb
• 1 tablespoon mint dill weed fresh, minced

1. 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.
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 pepper.
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 minutes more, or until the lamb registe rs 145?F.
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.
9. If planning to make the stuffed cabbage reserve 1 pound of the lamb.
10. To make the mixed 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

italian plum, mushrooms, sweet red bell peppers, onion, shallots, garlic, onions red, rosemary, oregano, thyme, olive oil, zucchini, carrots, potatoes, olive oil, pearl onions, mint dill

Taken from recipeland.com/recipe/v/herbed-roast-leg-of-lamb-35167 (may not work)