<http://schema.org/articleBody>
" Ingredients \u2022 18 small spring onions, white part with \u00BD inch of green only \u2022 12 baby fennel bulbs, trimmed, or 2 fennel bulbs, trimmed and cut into 6 wedges \u2022 8 plum tomatoes \u2022 1 8-lb. leg of lamb, bone in and tied \u2022 Salt and freshly ground pepper \u2022 \u00BD cup extra-virgin olive oil \u2022 4 heads garlic, tops cut off \u2022 3 sprigs thyme \u2022 3 sprigs rosemary \u2022 24 small Red Bliss or new potatoes \u2022 24 baby artichokes, trimmed \u2022 3 large red bell peppers, cored, seeded, deveined, and cut into 1-inch pieces \u2022 3 large yellow bell peppers, cored, seeded, deveined, and cut into 1-inch pieces \u2022 8 sprigs basil \u2022 1 cup dry white wine  Directions Bring a large pot of salted water to a boil. Add the onions and fennel bulbs, and blanch until tender, about 10 minutes. Drain in a colander, and run under cold water. Set aside.  Bring a pot of water to a boil. Cut a small x on the bottom of each tomato. Plunge them in the boiling water, and blanch for 30 seconds. Remove and peel, seed, and cut each tomato into 1-inch pieces. Center a rack in the oven, and preheat it to 375\u00B0F. Season the lamb with salt and pepper. Warm 5 tablespoons olive oil over high heat in a large roasting pan. Add the lamb, and sear on all sides until the meat is golden brown, 20 to 25 minutes. Place the pan in the oven, basting the lamb every 15 to 20 minutes with the juices that accumulate in the bottom of the pan. About halfway through the roasting, approximately 45 minutes, add the garlic, thyme, and rosemary. The lamb is done when an instant-read thermometer inserted into the thickest part of the meat (do not touch the bone) registers 130\u00B0\u2013140\u00B0F for medium rare (150\u00B0\u2013160\u00B0F for medium), about 1\u00BD to 2 hours total. Meanwhile, warm remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes, and cook, stirring, until golden brown, about 10 to 12 minutes. Add the artichokes, and cook for 8 to 9 minutes. Add the bell peppers, tomatoes, and basil; season with salt and pepper. Reduce the heat to a simmer, and cook for an hour until the vegetables are tender. Add the onions and fennel, and combine. Set aside, and keep warm. When the lamb is done, remove the roasting pan, transfer the leg of lamb and the garlic to a cutting board, and let the meat rest for 15 minutes. Place the pan over medium-high heat, and add the wine and \u00BC cup water. Stir, scraping up any pieces of meat that may have stuck to the bottom of the pan. Simmer for approximately 2 to 3 minutes to reduce the sauce a bit, and season with salt and pepper. Strain through a fine-mesh sieve. To serve, remove the kitchen string from the lamb, place it on a warm serving platter, and surround with the vegetables and heads of garlic. After presenting the dish, carve the lamb into thin slices and arrange them on warm dinner plates with the vegetables, garlic cloves, and sauce. Makes 8 servings. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2501/leg-of-lamb-spring-vegetables-recipe-a-63961/>