Summer Vegetable Filling for Lamb


  • 4 medium carrots, julienned in 3-inch strips
  • 1 small head broccoli, broken into florets
  • Salt, to taste
  • 1/4 cup butter, melted
  • 2 tablespoons dried basil
  • 1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
  • 18 cherry tomatoes or large pitted green or ripeolives (for garnish)
  • 4 medium zucchini, julienned in 3-inch strips
  • 1 small head cauliflower, broken into small florets
  • Pepper, to taste


  1. Toss all the vegetables (except garnish). Season with salt and pepper. Pack into crown roast.
  2. Melt butter and herbs. Pour over vegetables.

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