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Ingredientes
- 3 x - to 4-lb. leg of lamb or possibly lamb sirloin roast Salt Freshly grnd pepper
- 1 x -lb. loaf white country bread
- 1/4 c. virgin extra virgin olive oil plus some extra to coat the pan and the roast
- 1 1/2 bn parsley, preferably flat-leaf
- 2 c. loosely packed spinach leaves
- 1 lrg sprig fresh rosemary Or possibly 1/2 tsp. dry
- 4 sprg fresh thyme plus one extra for the roasting pan
- 6 x unpeeled garlic cloves
- 6 x Roma tomatoes, halved and seeded Sugar
- 1 lb green beans, ends removed
- 1 Tbsp. extra virgin olive oil
- 1 x spring thyme
Direcciones
- Sprinkle the lamb with salt and pepper. Set aside for 20 min.
- Trim the crusts from the loaf of bread and chop it into large dice. Process the bread cubes briefly in a food processor fitted with the metal blade. Add in 1/4 c. extra virgin olive oil, parsley, spinach leaves, rosemary leaves, thyme leaves, 2 tsp. salt and 1/4 tsp. pepper and pulse to a crumbly meal.
- Preheat the oven to 350 degrees. Coat the bottom of a roasting pan with extra virgin olive oil. Add in unpeeled garlic cloves and remaining sprig of thyme to the pan.
- Pat the roast with extra virgin olive oil and cover with HALF of the bread and spinach mix. Set it in the pan and roast uncovered 20-25 min a lb. for medium rare. When it is ready, let it rest 10 min before slicing.
- For the vegetables: Put the tomatoes cut side up in an oiled 8 inch baking dish. Sprinkle to taste with salt and sugar and mound each tomato with the remaining bread and spinach mix. Set in the oven to brown for 25 min.
- Time it so the tomatoes are ready when the roast is ready to serve.
- Cook the green beans in rapidly boiling water, salted to taste. Cold in ice-cool water and drain. When the roast and tomatoes are ready, heat 1 Tbsp. extra virgin olive oil and a sprig of thyme in a pan and quickly toss the beans in this.
- To serve, place the roast on a platter surrounded by the tomatoes and green beans.
