Leg of Garlic Lamb with Baked Potatoes and Vegetables

Preheat the oven to 175 ° C fan oven. Wash the meat and pat dry. Rub vigorously all around with salt and pepper. Peel the garlic. Poke holes in the meat with a small, sharp knife and stick the garlic in it.

Mix the chili flakes with lemon juice and 3 tablespoons of oil. Brush the meat all around. Place on the drip pan (deep baking sheet) of the oven. Fry for about 1 1/2 hours on the middle rack in the hot oven. Gradually pour in 100–200 ml of water.

In the meantime, peel the onions and cut into thin wedges. Peel and wash the potatoes and, depending on the size, cut them in half or into thick slices. Wash thyme and shake dry. Put half of the stems aside and pluck the leaves from the rest. Wash tomatoes and cut into thick slices.

Spread the potatoes, onions, tomatoes and thyme stalks around the leg of lamb. Drizzle over 3 tablespoons of olive oil and season with salt and pepper. Fry everything for another hour. Turn the vegetables every now and then and after about 30 minutes pour on the lamb stock.

Grate the Parmesan. Mix with breadcrumbs, thyme leaves and 1–2 tablespoons of oil. Spread on the leg of lamb and fry for another 15–20 minutes. Cut the meat. Serve with the vegetables and gravy.