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1
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.
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2
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.
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3
Roast the lamb and the vegetables in the middle of a preheated 450?F.
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4
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.
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5
on a meat thermometer for medium-rare meat.
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6
Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes.
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7
Reserve the pearl onions for the mixed baby vegetables.
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8
Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs.
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9
If planning to make the stuffed cabbage reserve 1 pound of the lamb.
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10
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
