Mediterranean Leg of Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (3 1/2-pound) leg of lamb |
5 cloves garlic, thinly sliced and divided |
2 teaspoons dried rosemary, divided |
1 teaspoon freshly ground black pepper, divided |
vegetable cooking spray |
1 pound small round red potatoes, cut in half |
1 pound fresh mushrooms |
12 plum tomatoes, halved |
1 small eggplant, peeled and cut into 1-inch cubes |
1 medium-size sweet red pepper, cut into 1-inch pieces |
1 medium-size sweet yellow pepper, cut into 1-inch pieces |
1 large purple onion, cut into wedges |
1/4 cup canned low-sodium chicken broth, undiluted |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
fresh rosemary sprigs (optional) |
Directions:
1. 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.
2. Remove stems from mushrooms; reserve stems for another use. Combine mushroom caps, tomato, eggplant, red pepper, yellow pepper, and onion; add to roasting pan.
3. 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.
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