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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