Roasted Lamb with Mediterranean Vegetables
|Garlic clove||6 Large, minced|
|Dried thyme||1 Teaspoon, crushed|
|Dried rosemary||1 Teaspoon, crushed|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ripe tomatoes||1 Pound, cut into 1/2 inch chunks|
|Sweet white onion||1 Large, cut into 1/2 inch chunks|
|Zucchini||2 Small, cut into 1/2 inch slices|
|Yellow summer squash||2 Small, cut into 1/2 inch slices|
|Thin skinned potatoes||4 Medium, scrubbed and cut into thin slices|
|Well trimmed boneless lamb leg roast||1 1⁄2 Pound, rolled and tied (1 Piece)|
Preheat the oven to 425°F.
Coat a large roasting pan with olive-oil cooking spray.
In a small bowl, combine the garlic, thyme, rosemary, salt, and pepper.
Place the tomatoes, onion, zucchini, yellow squash, and potatoes in the prepared pan.
Add 1 1/2 tablespoons of the garlic mixture and toss to coat.
Roast for 30 minutes.
Meanwhile, rub the lamb with the remaining garlic mixture.
Let stand at room temperature while the vegetables cook.
Place the lamb on top of the vegetables.
Roast for 15 minutes, or until lightly browned.
Turn the vegetables and spoon some juices over the lamb.
Reduce the heat to 350°F and roast for 45 minutes, or until a thermometer inserted in the center of the lamb registers 145°F for medium-rare.