Mediterranean leg of lamb from the oven

Ingredients for 6 servings:

• 2 kg leg of lamb
• 3 sprigs of thyme, fresh or dried
• 3 rosemary sprigs, fresh or dried
• 2 tsp cumin powder
• 1 tsp garlic granules
• 500 g triplets
• 2 m.-large zucchini
• 2 m.-large eggplant(s)
• 2 chili peppers, fresh or dried
• 250 g shallot(s)
• 6 garlic cloves
• 12 sage leaves, fresh or dried
• 1 tbsp tomato paste
• 1 tsp, levelled sugar
• e.g. salt and pepper
• 2 tbsp balsamic vinegar
• 100 ml olive oil
• 6 m.-large tomato(s)
• 150 ml red wine
• 250 ml broth
• n. B. cornstarch

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Crispy on the outside and pink on the inside, always a success

Wash the leg of lamb and pat dry. Rub it with 1 teaspoon of cumin, some shredded thyme, plenty of salt, pepper, and garlic granules. Place it in a deep roasting pan and set aside. Preheat the oven to 200°C (top/bottom heat). Wash the unpeeled potatoes and place them in a large bowl. Cut the unpeeled zucchini and eggplant into approx. 3 cm cubes and add them to the potatoes. Peel the shallots and garlic cloves and add them whole to the vegetable bowl. Spread the remaining thyme, rosemary, chopped sage leaves, tomato paste, sugar, salt, pepper, balsamic vinegar, and olive oil over the vegetables and mix well. Quarter the tomatoes and set aside. Place the leg of lamb on the middle shelf of the oven and roast for half an hour. Then reduce the temperature to 180°C (350°F) and continue roasting for another half hour. Turn the leg of lamb, place it in the middle, and arrange the vegetables around it. Drizzle the red wine and olive oil over the vegetables. Reduce the heat to 160°C and roast for another half hour. Stir the quartered tomatoes into the vegetables, pour in the stock, and braise for another half hour. The leg of lamb should now be nicely browned and still slightly pink when cut. If the roast/vegetable stock is too thin, you can thicken it with a little cornstarch dissolved in cold water. Note: If the leg of lamb has a layer of fat, please do not trim it off before roasting. Fat is a key flavor enhancer; if you don’t like it, you can set it aside on your plate. I always place the entire tray on the table with a saucer, and one of the group members gets to cut up the leg and serve it to the plates along with the vegetables and stock.