Ingredients
- 2 shallots with the skin intact
- 2 heads garlic the outer skin
- 2 rosemary sprigs (fresh)
- 2 oregano sprigs (fresh)
- 2 thyme sprigs (fresh)
- 1 lamb
- 1 bell pepper (red chopped)
- 1 onion (yellow halved)
- 1 make the lamb
- 1 available at specialty produce markets
- 1 potato
- 1/4 haricots verts trimmed
- 1/4 baby squash (yellow)
- 1/4 baby (yellow)
- 6 pounds leg of lamb trimmed of excess
- 2 1/2 pounds tomatoes (plum sliced thick)
- 10 ounces mushrooms quartered
- 1/4 pound pearl onions (red)
- 6 ounces baby carrots trimmed
- 6 tablespoons olive oil
- 1/4 pound baby zucchini
- 2 tablespoons salt and pepper
- 1 tablespoon olive oil
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.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster.
