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Leg Of Lamb With Mediterranean Vegetables

Budget.Gourmet's picture
Ingredients
  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
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Semi boneless leg of lamb 6 Pound (1 Piece)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Party
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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