In this recipe, Juices from the lamb drip into the vegetables and infuse them with tantalizing flavor, while the diced tomatoes keep them moist.
You Will Need:
2 pound(s) Lamb, leg, trimmed, raw, boneless, trimmed of all visible fat, then rolled and tied
1 clove(s) garlic clove(s), cut in half (medium)
1 tsp table salt
1/2 tsp black pepper, freshly ground pepper
12 oz raw eggplant, 2 (6-ounce)
2 pound(s) uncooked baby potatoes, very small, scrubbed and halved
1 pound(s) uncooked string beans, fresh, trimmed
2 medium zucchini, thinly sliced
2 Cup(s) Swanson 50% less sodium beef broth, or other brand
14 1/2 oz canned diced tomatoes
Preheat the oven to 375°F.
Rub the lamb all over with the cut side of the garlic.
Sprinkle the lamb with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper.
Put the lamb in the center of a large heavy roasting pan.
Peel the eggplant.
Cut lengthwise in half then crosswise into 1⁄2-inch-thick slices.
Place the eggplant, potatoes, green beans, and zucchini in separate piles around the lamb.
Sprinkle the vegetables with the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
Pour the broth into the pan.
Spoon the tomatoes over the vegetables.
Braise lamb and vegetables, uncovered, basting occasionally with the pan juices, until an instant-read thermometer inserted in the center of the lamb registers 145°F for medium-rare and the vegetables are very tender, 45–55 minutes.
Slice the lamb, arrange on a platter, then surround with the vegetables.
Yields 1⁄8 of lamb and vegetables per serving.
The lamb is just as tasty whether cooked medium-rare or well-done. If members of your family like their lamb cooked to different degrees of doneness, simply slice off pieces of the lamb and continue to roast the remaining meat.
If you prefer your lamb even more well-done, continue to roast it until the instant-read thermometer registers 160°F for medium or 170°F for well-done, 15 to 25 minutes longer.