About 5 pound leg of lamb
4 cloves garlic, peeled, slivered
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
4 sprigs fresh rosemary
4 sprigs fresh oregano
3 tablespoons chopped fresh basil
1 cup tomato sauce
1 cup water
3 medium zucchini, cut into chunks
1 eggplant, cut into chunks
2 green peppers, cut into chunks
Fresh rosemary, oregano and basil, for garnish, optional

Preparation Instructions:

1. Rinse lamb. Pat dry with paper towels.

2. Place lamb on a roasting rack. Set in a large roasting pan. With a sharp knife, cut slits in meat. Stick garlic slivers into slits.

3. Rub lamb with salt and pepper. Cover with herbs. Pour tomato sauce and water in bottom of pan.

4. To sear lamb, place in a preheated oven at 450 degrees. Roast for 20 minutes.

5. Reduce temperature to 350 degrees. Cook for 1 1/4 hours, basting often. (Add more water if needed.)

6. Add vegetables to roasting pan. Cover with foil. Cook for 3/4 to 1 hour.

7. Remove roast from oven. Let sit for 20 minutes.

8. With a sharp knife, carve roast. Place on serving platter. Pour accumulated juices in pan over meat. Surround with vegetables. Garnish with fresh herbs.

Per serving: 285 calories; 36.08 g protein; 11.3 g fat; 9.4 g carbohydrates; 250 mg sodium.