Egyptian-style pot roast
Uncooked lean and trimmed lamb leg(s)
2 pound(s), boneless, trimmed of all visible fat, then rolled and tied
1 medium clove(s), cut in half
½ tsp, freshly ground pepper
12 oz, 2 (6-ounce)
Uncooked baby potatoes
2 pound(s), very small, scrubbed and halved
Uncooked string beans
1 pound(s), fresh, trimmed
2 medium, thinly sliced
Canned beef broth
2 cup(s), low sodium
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.