Mediterranean 80 degrees – leg of lamb

Ingredients for 4 servings:

• 1 ½ g leg(s) of lamb
• olive oil
• Herbs of Provence
• 3 onions
• 3 garlic cloves
• 100 ml vermouth, Noilly Prat (dry vermouth)
• 400 ml Lamb stock
• 1 kg potatoes
• olive oil
• Salt
• 1 eggplant(s)
• 3 zucchinis
• 750 g tomatoes (in winter, chopped tomatoes from a tetra pack)
• 1 bell pepper(s), red
• olive oil
• Tomato paste
• Herbs of Provence

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Brush the leg of lamb, trimmed of fat and sinew, with oil, sprinkle with salt, pepper, and Provençal herbs. Place on a baking tray and place in the lower third of the oven. Roast at 240°C under the oven grill for about 15 minutes, turning once. Then set the oven to 80°C top/bottom heat (leave the door slightly ajar until the temperature is reached). Finely dice the onions and garlic and add to the leg of lamb. Cook for 6 hours in total. After 2 hours of cooking, turn the leg over and add the Noilly Prat. After another 2 hours, turn the leg over again and add the lamb stock. Finely dice the potatoes and fry in a pan with oil for about 40 minutes. Season to taste with salt and rosemary. Dice the vegetables, fry in oil, and braise for about 20 minutes. Season with tomato paste, salt, pepper, garlic, and Provençal herbs. After 6 hours, turn off the oven, keep the leg warm on a preheated plate in the oven, and reduce the sauce slightly and blend. The onions provide the binding.