An easy supper, for vegetarians (just leave out the lamb) or meat eaters.
Course Main Course
Keyword lamb, roasted, Spring
Prep Time 20minutes
Cook Time 3hours
Total Time 3hours20minutes
2wholeeggplantscut into 1" cubes
1mediumcelery rootcut into 1" cubes, or substitute turnips or parsnips, or potatoes
2wholezucchinicut into 1" cubes
1canartichoke heartsin water, not vinegar or oil
1headgarlicpeel the loose paper, but leave the rest of the skin on
1tbsporeganofresh, chopped fine; if you use dried oregano use a 1/2 tbsp
1tbspfresh thymechopped fine
2tfresh sagechopped fine
2lbsrack of lamb
4tbspHarissaI prefer the green paste, but red will do.
1cupyogurtI prefer Turkish or homemade yogurt.
Preheat the ovent to 350F (170 C). Grease or lay a teflon sheet down in a roasting pan. (I use the broiling pan lined with a teflon sheet.)
Spread the eggplant and celery root (or other root veggies) on the tray. Pour 2 tablespoons of the olive oil over them, sprinkle with salt and toss until they are well coated. Roast for an hour. The vegetables should be cooked, starting to brown a bit, and caramelized slightly. Turn the first batch of veggies into a bowl or crock pot where they will stay barely warm (but make sure they don't cook more). Don't cover them with anything but a towel, because the steam will make them soggy.
Dump the rest of the veggies into the tray and again toss with 2 tablespoons of oil. The garlic will cook in this batch, too. Make sure the remaining paper is well coated with oil. Again, roast for about an hour and add to the bowl. Then add the fresh herbs to the bowl along with the black pepper. Toss again. Sprinkle the crumbled feta on the top. Cover again with the towel.
Coat the lamb in the olive oil remaining in the roasting pan and then sprinkle it with salt and garlic powder. Roast for between 40 minutes to an hour, until it is as rare or well-done as you like.
Toss the feta into the slightly-more-than-room-temperature veggies, slice the lamb and serve. I put a dollop of yogurt on the veggies and about 2 T of harissa paste near the lamb, for dipping.
You can substitute any veggies you like. Just make sure to roast the root veggies together because they might take a little longer than the others.