Summary

Ingredients

For the meat:

• 2 kg leg lamb (s)
• 3 sprig (s) thyme, fresh or dried
• 3 sprig (s) rosemary, fresh or dried
• 2 teaspoons cumin powder
• 1 teaspoon garlic granules

For the vegetables:

• 500 g triplets
• 2 zucchini
• 2 eggplant (s)
• 2 chilli pepper (s), fresh or dried
• 250 g shallot (s)
• 6 clove (s) garlic
• 12 sage leaves, fresh or dried
• 1 tablespoon tomato paste
• 1 teaspoon, leveled sugar
• Salt and pepper
• 2 tablespoon balsamic vinegar
• 100 ml olive oil

Also:

• 6 medium tomato (s)
• 150 ml red wine
• 250 ml broth
• cornstarch

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Instructions

1. Wash the leg of lamb and pat dry. Rub 1 teaspoon of cumin a little rubbed thyme, strong salt, pepper and garlic granules. Place in the deep drip pan of the oven and set aside.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Wash the unpeeled potatoes and place in a large bowl. Cut the unpeeled zucchini and aubergines into approx. 3 cm cubes and add to the potatoes. Peel the shallots and the garlic cloves and place them whole in the vegetable bowl. Spread the remaining thyme, rosemary, chopped sage leaves, tomato paste, sugar, salt, pepper, balsamic vinegar and olive oil on the vegetables and mix well.
4. Quarter the tomatoes and set aside.
5. Put the leg of lamb on the middle shelf in the oven and roast for half an hour. Then reduce the temperature to 180 ⁰C and fry for another half an hour. Turn the leg of lamb, place it in the middle and spread the vegetables all around. Spread the red wine and olive oil over the vegetables. Reduce the temperature to 160 ⁰C and fry for another half an hour. Fold the quartered tomatoes into the vegetables, pour in the broth and stew again for half an hour.
6. The leg of lamb should now be nice and brown and slightly pink in the cut. If the roast / vegetable stock is too thin for you, you can bind with a little cornstarch dissolved in cold water.
7. Note: If the leg of lamb has a layer of fat, please do not cut it off before roasting. Fat is the main flavor carrier, so if you don`t like it, you can put it aside on your plate.
8. I always put the entire tray with the saucer on the table and someone from the group can cut the leg and distribute it on the plates with the vegetables and the stock.