Leg Of Lamb With Mediterranean Vegetables
|Packaged diced red potatoes||2 Pound|
|Yellow onions||1 Pound, thinly sliced (About 3 Medium Onions)|
|Eggplant||1 Pound, sliced 1/4 inch thick (1 Medium)|
|Frozen bell pepper strips||1 Cup (16 tbs)|
|Canned crushed tomatoes||14 Ounce (1 Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Semi boneless leg of lamb||6 Pound (1 Piece)|
1. Place a rack in center of oven and heat oven to 425°F. In a 3-quart shallow casserole, combine potatoes, onions, eggplant, bell pepper, and tomatoes. In a measuring cup, stir together lemon juice, oil, garlic, oregano, salt, and pepper. Spoon half the mixture over vegetables; toss well, then press vegetables into an even layer. Roast for 30 minutes.
2. Place lamb on top of vegetables, spoon remaining garlic mixture over lamb and roast 30 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted in thickest part of lamb reads 140°F (medium), about 1 1/2 hours longer. Remove pan from oven and reduce oven temperature to 200°F.
3. Transfer lamb to a cutting board and return vegetables to oven. Let lamb stand 10 minutes, then slice lamb thinly, perpendicular to the bone, turning leg as necessary for even slices. Serve with vegetables.