Recipe by Courtney McDonald
For the lamb:
-1 bone-in or boneless leg of lamb (3-5 lbs)
(you could also use a rack, loin or loin chops for this recipe if you prefer – adjust cooking time accordingly)
-1/2 cup extra-virgin olive oil
-4 sprigs fresh rosemary
-1 orange, sliced into ¼ inch rounds
-6 cloves garlic, thinly sliced
Marinate the lamb a day ahead: Place the leg of lamb in a large bowl. Add the ½ cup olive oil, rosemary sprigs, orange slices and garlic. Toss to coat the lamb, cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F. Remove the leg of lamb from the marinade and place on a rack in a small roasting pan. Put the orange slices and rosemary in the roasting pan as well, and pour the olive oil from the marinade over the leg of lamb. Season the meat generously with salt and pepper. Roast in the preheated oven to desired doneness (internal temperature of 135 degrees for medium). This could take from 45 min-2 hours, depending on your liking. Once lamb is cooked, remove from the roasting pan and set aside to rest for 15-20 minutes before slicing.
-2 lbs. ripe red tomatoes, cut into 1 inch chunks
-6 Tbsp. olive oil
-1 lb. eggplant, diced into 1 inch pieces
-2 large white or yellow onions, chopped
-8 cloves garlic, peeled and crushed
-2 sweet peppers, diced into large chunks
-1 lb. zucchini, yellow squash, or combination,
cut into 1 inch chunks
-2 Tbsp fresh thyme leaves
-juice of 1 lemon
-salt and pepper, to taste
Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet, drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes. While the tomatoes are cooking, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid and discard. In a large Dutch oven or heavy pot, heat 4 tablespoons olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper. Add tomatoes, eggplant, zucchini and/or squash, and thyme to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetable are tender but not mushy, 15 minutes. Season to taste with lemon juice, salt, and pepper. Serve as accompaniment to roast leg of lamb.