Roast Leg of Lamb with Vegetables
- 1 Leg of lamb (about 2 Kg)
- dried thyme (1/2 teaspoons)
- dried rosemary (1/2 teaspoon)
- dried Basil (dried 1/2 teaspoon)
- dried oregano (dried 1/2 teaspoon)
- 2 garlic cloves
- 250 grams potatoes
- 125 grams shallots
- 250 grams Bell pepper (yellow and red)
- 250 grams zucchini
- 1 small Eggplant
- ⅜ l white wine
- 8 Tbsps olive oil
Peel the garlic and squeeze through a garlic press.
Rinse the lamb, pat dry, season with salt and pepper and rub the garlic and the herbs into the lamb.
Preheat the oven to 220°C (approximately 425°F).
Peel the potatoes and shallots and cut into chunks. egetables clean and cut into chunks. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into chunks. Trim the zucchini and eggplant and cut into chunks.
Pour half the oil into a roasting pan. Place the lamb in the pan and drizzle the remaining oil over the lamb. Roast 15 minutes, then deglaze with the wine and reduce the oven to 200°C (approximately 400°F) and roast 40 minutes.
As the lamb roasts, baste several times with the pan juices.
Scatter the vegetables around the lamb and roast 45 minutes, basting occasionally with the pan juices. Open the oven door and let the lamb sit for 10 minutes then remove and tightly wrap in aluminum foil to keep warm. Season the vegetables to taste.
Slice the lamb and serve with the ratatouille. Skim the fat from the pan juices, season to taste and serve alongside the lamb.