"This recipe is inspired by Mediterranean and Mexican tastes! The HERDEZ® pasilla chile sauce brings out the intense flavors of the vegetables and lamb. This meal is a real show-stopper for any special occasion!"
In a large bowl, combine onion, fennel, potato, cauliflower florets, squash, table cream, and cilantro. Toss to combine, ensuring all vegetables are coated in table cream. Set aside.
Meanwhile, make a butterfly cut in the middle of your boneless lamb leg roast. Generously stuff the black olive tapenade inside of the cut of meat, and close back. Generously rub outside of lamb with salt.
Preheat oven to 400.
Add vegetables to a 9x13 roasting pan. Lay lamb roast on top of vegetables. Pour can of HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce on top of lamb and vegetables.
Cook lamb for 90 minutes, or until internal temperature of meat reaches 145 degrees.
Slice lamb and serve along with roasted vegetables.