Roasted Lamb With Vegetables And Gnocchi - cooking recipe

Ingredients

2 None zucchini, sliced
1 lb shallots, peeled
2 cloves garlic, peeled and crushed
5 sprigs fresh rosemary, little reserved for garnish, remainder chopped
3 tbsp olive oil
2 1/4 lbs lamb leg, de-boned and butterflied
4-5 tbsp basil pesto
1 1/2 cup vegetable stock
1/2 lb cherry tomatoes
1 tbsp butter
1 lb premade gnocchi
6 sprigs fresh sage, chopped

Preparation

Preheat the oven to 350\u00b0F. In a bowl, mix the zucchini, shallots, garlic, rosemary and 2 tbsp oil. Season with salt and black pepper.
Season the lamb with salt and black pepper. Spread with the pesto, roll up from the short side and tie with kitchen string. Heat 1 tbsp oil in a Dutch oven and brown the lamb evenly. Arrange the zucchini mixture around the lamb, pour in the stock and roast for 30 mins. Add the tomatoes and roast for 30 more mins, testing the temperature for doneness.
Meanwhile, cook the gnocchi according to the package directions. Melt the butter in a frying pan and saute the gnocchi for 1-2 mins, turning. Add the sage and fry for 1 more min. Season with salt and black pepper.
As the gnocchi is cooking, remove the lamb from oven and allow to rest 8 mins. Slice the lamb, garnish with rosemary and serve with the roasted vegetables and gnocchi.