In a Roasting Pan
Leg of Lamb with Eggplant, Zucchini, & Tomato
1 (3½-pound) bone-in leg of lamb, preferably sirloin half, trimmed
1¼ teaspoons salt
½ teaspoon black pepper
1 small eggplant (about ¾ pound), unpeeled, quartered lengthwise and cut into ½-inch slices
2 pounds small red potatoes, scrubbed and halved
4 zucchini, cut into ¾-inch slices
2 large tomatoes, cut into ¾-inch wedges
6 garlic cloves, peeled and halved
2 cups reduced-sodium vegetable broth
1 teaspoon dried oregano
1 Preheat oven to 375°F.
2 Sprinkle lamb with ¾ teaspoon of salt and ¼ teaspoon of pepper. Place lamb in center of large roasting pan.
3 Put eggplant, potatoes, zucchini, tomatoes, and garlic in separate piles around lamb. Pour broth over vegetables; sprinkle with oregano and remaining ½ teaspoon salt and ¼ teaspoon pepper.
4 Roast, basting lamb and vegetables occasionally with pan liquid, until instant-read thermometer inserted into thickest part of lamb (not touching bone) registers 145°F for medium and vegetables are tender, about 45 minutes. Slice lamb and serve with vegetables and pan juices.
PER SERVING (about 3 slices lamb and ⅛ of vegetables): 385 Cal, 11 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 127 mg Chol, 579 mg Sod, 27 g Carb, 6 g Sugar, 5 g Fib, 45 g Prot, 60 mg Calc.
FYI A leg of lamb is made up of a shank half (the lower portion) and the sirloin half (the upper portion). We prefer the sirloin half as it is meatier and easier to carve into neat slices.