How To make Herbed Roast Leg Of Lamb

2 1/2 pounds plum tomatoes

sliced thick
10 ounces mushrooms :

quartered
1 red bell pepper

chopped
1 yellow onion :

halved, with the

skin left on 2 shallots :

with the skin

intact 2 heads garlic :

the outer skin

removed, leaving :

the cloves attached

at the root end 1/4 pound red pearl onions :

or white pearl

onions * 2 fresh rosemary sprigs
2 fresh oregano sprigs
2 fresh thyme sprigs
6 tablespoons olive oil
6 pounds leg of lamb :

trimmed of excess

fat mixed baby vegetables :

as an accompaniment fresh mint sprigs for garnish ***FOR THE MIXED BABY VEGETABLES*** 1/4 pound baby zucchini

and/or
1/4 pound baby yellow squash**
1/4 pound baby yellow and/or green pattypan
:

squash** 6 ounces baby carrots

trimmed and peeled
1/4 pound haricots verts :

trimmed
1 small potato
1 tablespoon olive oil
pearl onions

reserved from the :

herbed roast leg of

lamb 1 tablespoon minced fresh dill :

and/or mint leaves
-- or to taste
* pearl onions, blanched in boiling water for 3 minutes drained and peeled
**available at specialty produce markets
To make the lamb:
In a large roasting pan stir together the tomatoes, the mushrooms, the bell pep per, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary , oregano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450?F. oven for 15 minute s, reduce the temperature to 350?F., and roast the lamb and stirring the vegetab les every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registe rs 145?F. on a meat thermometer for medium-rare meat.
Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes. Reserve the pearl onions for the mixed baby vegetables. Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make the stuffed cabbage reserve 1 pound of the lamb.
To make the mixed vegetables:
In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tende r and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked th rough, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large skillet heat the oil over moderately high heat until it is hot but n ot smoking and in it saute the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and saute the mix ture for 1 minute.
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