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Mediterranean Leg Of Lamb

Heart.Foods's picture
  Leg of lamb 3 1⁄2 Pound
  Garlic 5 Clove (25 gm), thinly sliced and divided
  Dried rosemary 2 Teaspoon, divided
  Freshly ground black pepper 1 Teaspoon, divided
  Vegetable cooking spray 1
  Small red potatoes 1 Pound, cut in half (Round Variety)
  Fresh mushrooms 1 Pound
  Plum tomatoes 12 , halved
  Eggplant 1 Small, peeled and cut into 1-inch cubes
  Sweet red pepper 1 Medium, cut into 1 inch pieces
  Sweet yellow pepper 1 Medium, cut into 1 inch pieces
  Purple onion 1 Large, cut into wedges
  Canned low sodium chicken broth 1⁄4 Cup (4 tbs), undiluted
  Balsamic vinegar 2 Tablespoon
  Olive oil 1 Tablespoon

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 325° for 1 hour.
Remove stems from mushrooms; reserve stems for another use.
Combine mushroom caps, tomato, eggplant, red pepper, yellow pepper, and onion; add to roasting pan.
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 325° for 50 minutes or until thermometer registers 150°.
Let stand 10 minutes before serving.
Garnish with rosemary sprigs, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cook Time: 
4 Minutes

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