Wash the leg of lamb the day before and rub dry with kitchen paper. For the marinade, mix the juice of 1 lemon, 2 tablespoons of olive oil, 2 finely chopped (not pressed) cloves of garlic and some black pepper from the mill. Add the plucked needles from a sprig of rosemary and some fresh thyme. Put the meat in a bowl and pour the marinade on both sides of the meat and massage it in gently. Cover and leave to stand in the refrigerator overnight.
Peel and halve the shallots, wash and quarter the tomatoes, put both in a large roasting pan. Season with salt and pepper. Add the juice of 1 lemon and 3 tablespoons of olive oil, mix well. Season the marinated leg of lamb well with salt and place on top of the mixture. Place a sprig of rosemary and thyme on the leg, distribute the rest in the roaster.
Preheat the oven to 200 - 220 ° top and bottom heat and let the leg of lamb cook in the closed roaster for approx. 2 - 2.5 hours.
Then let the meat rest for a few minutes before cutting. Then cut open and serve with the onion tomato mixture. If you want it finer, you can also puree the mixture with a magic wand.
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