Leg of lamb Mallorcan style

Ingredients for 4 servings:

• 1 ½ kg leg of lamb
• 500 g shallot(s) or onions
• 600 g tomatoes
• 2 lemons
• 4 garlic cloves
• 1 bunch of thyme
• 3 sprigs rosemary
• 5 tbsp olive oil
• Sea salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

Wash the leg of lamb the day before and dry it with kitchen paper. For the marinade, combine the juice of 1 lemon, 2 tablespoons of olive oil, 2 finely chopped (not crushed) garlic cloves, and a little freshly ground black pepper. Add the plucked needles from a sprig of rosemary and some fresh thyme. Place the meat in a bowl and apply the marinade to both sides of the meat, gently massaging it in. Cover and let it marinate overnight in the refrigerator. Peel and halve the shallots, wash and quarter the tomatoes, and place both in a large roasting pan. Season with salt and pepper. Add the juice of the second lemon and 3 tablespoons of olive oil and mix well. Season the marinated leg of lamb well with salt and place it on top of the mixture. Place a sprig of rosemary and thyme on the leg, then spread the rest in the roasting pan. Preheat the oven to 200-220°C (top/bottom heat) and cook the leg of lamb in a covered roasting pan for approximately 2-2.5 hours. Let the meat rest for a few minutes before carving. Then carve and serve with the onion and tomato mixture. For a more delicate texture, you can also puree the mixture with a hand blender. Serve with rosemary potatoes.