Mediterranean roast lamb

Ingredients for 4 servings:

• 1 kg lamb, leg or shoulder
• 1 bulb(s) garlic (solo garlic)
• 3 sprig(s) rosemary , some for potatoes and eggplant(s)
• 3 sprigs of thyme
• 1 ½ tsp salt
• some pepper
• 8 tbsp olive oil
• 4 tomatoes, ripe
• 1 kg potatoes (triplets)
• 2 eggplant(s)
• 250 ml red wine
• 400 ml meat stock, e.g. beef stock
• 6 tbsp tomato paste
• 250 ml meat broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

With new potatoes, eggplants and tomatoes

Wash the lamb and pat dry. Pound the garlic with rosemary, thyme, salt, and pepper. Add half of the olive oil. Rub the meat with the paste and place it on a deep baking tray. Make a cross-shaped cut in the top of the tomatoes and arrange them around the meat. Place the tray in an unheated oven and set it to 180°C. After about 30 minutes, pour over the red wine. Meanwhile, wash the potatoes thoroughly. Wash the eggplants and cut them into 1.5 to 2 cm cubes. Season the potatoes and eggplants with salt and drizzle with a little rosemary and the remaining oil. After another 20 minutes, baste with the meat stock. Place the potatoes and eggplants on the baking tray. Continue roasting for at least 20 minutes, until the potatoes are cooked through and lightly browned. You may need to increase the temperature slightly (depending on the oven). Stir the tomato paste into the meat broth and add it to the sauce. If you have a meat thermometer available, you can check the internal temperature of the lamb. It should be at least 75°C (still slightly pink) to 85°C. Season the sauce, carve the meat, and serve with the vegetables.