Leg of lamb in a Roman pot

Ingredients for 4 servings:

• 1 leg of lamb without bone
• 3 large carrots
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 3 onions
• 1 small can of tomatoes
• 3 cloves garlic (to taste)
• salt and pepper
• Thyme
• Chili powder or sambal olek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

Soak the Roman pot in water for 10 minutes. Wash the leg of lamb and pat dry. Season with pepper, salt, and chili powder, then place it in the Roman pot. Trim and quarter the carrots and peppers and arrange them around the leg of lamb. Peel the onions, cut them into coarse rings, and arrange them on the leg of lamb. Crush the garlic and mix with the tomatoes and their juices, then pour the mixture over the onions. Place fresh thyme sprigs on top or, if you don’t have any, sprinkle with thyme powder. Close the Roman pot and place it in a cold oven. Set the oven to 180-200°C (350-400°F) and cook the leg of lamb for about 4 hours. Open the Roman pot 15 minutes before the end of the cooking time. Serve with potatoes or pasta and a mixed salad.