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Ingredients
Serves 8
1 pound shiitake mushrooms, stems removed and caps
sliced
2 yellow bell peppers, cored, seeded, and thinly
sliced
4 garlic cloves, quartered
1 28-ounce can
whole tomatoes, drained and coarsely chopped
1/4 cup olive
oil
Salt and freshly ground pepper
1 bone-in leg of lamb
(about 7 1/2 pounds), excess fat trimmed
1/2 teaspoon dried
rosemary, crumbled
1/2 teaspoon dried thyme,
crumbled
2 tablespoons chopped fresh parsley
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Text By Nicki Dwyer •
Photography By Alison Miksch •
Food Styling By William Smith •
Prop Styling By Barbara Fritz •
Recipe Development By Lori Longbotham and Miriam Rubin
Lamb with Roasted Vegetables
This is one-pot cooking at its best—the vegetables roast along with the meat. If
you prefer your meat well done, it will be just as delicious—the meat will
caramelize and become deliciously crusty from the extra time in the oven.
1. Preheat the oven to 450°F.
2. In the center of a large roasting pan,
toss together mushrooms, bell peppers, garlic, tomatoes, and 2 tablespoons of
the oil. Season with salt and pepper and place the lamb on top of the
vegetables. Drizzle the remaining 2 tablespoons oil over the lamb, sprinkle with
rosemary and thyme, and season with salt and pepper.
3. Roast the lamb for 15
minutes. Reduce the temperature to 375°F and continue roasting, basting every 30
minutes with the pan juices, for 1 1/2 hours longer, until an instant-read
thermometer registers 140°F for medium, or to the desired degree of
doneness.
4. Transfer lamb to a cutting board, cover loosely with foil, and
let rest for 10 to 20 minutes. Stir 1 tablespoon of parsley into the
vegetables in the roasting pan, then cover to keep warm.
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