Leg of lamb Provençale

Ingredients for 6 servings:

• 2 garlic bulbs
• 1 leg of lamb, approx. 2.5 kg
• Salt and pepper, from the mill
• 1 tbsp herbs de Provence
• 1 bunch of soup greens, chopped
• n. B. Thyme, fresh
• 2 sprigs rosemary, fresh
• 1 bottle of red wine (700 ml)
• 1 kg beefsteak tomatoes or pelati
• e.g. white bread, sliced

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

Briefly blanch the garlic bulbs (we mean bulbs, not cloves) in boiling water. Rub the leg of lamb with salt, pepper, and Provençal herbs. Heat a little olive oil in a roasting pan. Brown the leg of lamb and the finely chopped vegetables. Add the garlic bulbs, fresh herbs, and a glass of wine. Place in the oven preheated to 175°C (top/bottom heat) and roast for two and a half hours, gradually adding the remaining wine. Peel and deseed the tomatoes or use pelati and place them in the roasting pan. Season with salt. Roast for another 30 minutes. Serve the leg of lamb with the tomatoes. Strain the cooking juices through a sieve and serve separately with the lamb. Squeeze the garlic cloves out of their membranes and spread them on the white bread. Season with salt and serve with the meat.