For the marinade, pluck the rosemary, thyme, tarragon and parsley from the stalks, chop the onion and garlic. Mix with 6 tablespoons of olive oil, salt and pepper to form a marinade. Rub the leg of lamb on all sides. Use your fingers to form cavities along the bone on both sides and rub in the rest of the marinade. Wrap tightly in cling film and let rest for at least 5 hours.

Sear the leg on all sides. Then put the pot with the leg in the oven. Cook at 150 ° C for approx. 40 minutes. The lamb is cooked pink when it has reached a core temperature of 60 °. The best way to check this is with a meat thermometer.

When the leg of lamb is cooked, remove it from the oven. Before cutting, let it rest for 5 minutes on the cutting board covered with aluminum foil.

Wash the eggplant, cut off the stalks, cut into 2 cm thick slices, fry on both sides in a little clarified butter. Put the eggplants in a saucepan with cream.

Add shallots, chopped garlic cloves, cherry tomatoes and a sprig of rosemary. Season with 2 teaspoons of coarse sea salt and one tablespoon of whole black peppercorns. Drizzle the juice of half a lemon on top. Cover and simmer over a low heat for 25 minutes.

Peel and wash potatoes and cook until al dente.

Carve the lamb, arrange with aubergines and potatoes on preheated plates and serve.