Instructions: Sprinkle the lamb with salt and pepper. Set aside for 20 minutes.

Trim the crusts from the loaf of bread and chop it into large dice. Process the bread cubes briefly in a food processor fitted with the metal blade. Add 1/4 cup olive oil, parsley, spinach leaves, rosemary leaves, thyme leaves, 2 teaspoons salt and 1/4 teaspoon pepper and pulse to a crumbly meal.

Preheat the oven to 350 degrees. Coat the bottom of a roasting pan with olive oil. Add unpeeled garlic cloves and remaining sprig of thyme to the pan.

Pat the roast with olive oil and cover with HALF of the bread and spinach mixture. Set it in the pan and roast uncovered 20-25 minutes a pound for medium rare. When it is ready, let it rest 10 minutes before slicing.

For the vegetables: Put the tomatoes cut side up in an oiled 8 inch baking dish. Sprinkle to taste with salt and sugar and mound each tomato with the remaining bread and spinach mixture. Set in the oven to brown for 25 minutes.

Time it so the tomatoes are ready when the roast is ready to serve.

Cook the green beans in rapidly boiling water, salted to taste. Cool in ice-cold water and drain. When the roast and tomatoes are ready, heat 1 tablespoon olive oil and a sprig of thyme in a pan and quickly toss the beans in this.

To serve, place the roast on a platter surrounded by the tomatoes and green beans.

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