Summary

Ingredients

• 1 kg lamb, leg or shoulder
• 1 bulb garlic (solo garlic)
• 3 sprigs rosemary, something for potatoes and aubergines
• 3 sprigs thyme
• 1 ½ teaspoon salt
• some pepper
• 8 tablespoon olive oil
• 4 tomato (s), ripe
• 1 kg potato (s) (triplets)
• 2 eggplant (s)
• 250 ml red wine
• 400 ml meat stock, e.g., Beef Stock
• 6 tablespoon tomato paste
• 250 ml meat broth

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Instructions

1. Wash the lamb and pat dry. Mortar the garlic with rosemary, thyme, salt and pepper. Add half of the olive oil. Rub the meat with the paste and place on a deep tray. Cut the tomatoes in a cross shape at the top and distribute them around the meat.
2. Push the tray into the non-preheated oven and set it to 180 ° C hot air. After about 30 minutes, pour red wine over it. In the meantime, wash the potatoes well. Wash the aubergines and cut into cubes 1.5 to 2 cm long. Salt the potatoes and aubergines and pour a little rosemary and the rest of the oil over them.
3. After another 20 minutes, pour the meat stock over them. Place the potatoes and aubergines on the baking tray. Continue frying for at least 20 minutes, until the potatoes are through and lightly browned. Increase the temperature a little (depending on the oven). Stir tomato paste into the meat stock and add to the sauce. If a roast thermo is available, the core temperature of the lamb can be checked. This should be at least 75 ° C (still slightly pink) to 85 ° C.
4. Season the sauce to taste, cut the meat and serve with the vegetables.