Mediterranean Leg of Lamb
|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.