Roast Leg of Lamb with Vegetables

Preheat the oven to 180°C (approximately 350°F). Rinse the lamb, pat dry, season vigorously on all sides with salt and coarsely ground pepper. Brush with 2-3 tablespoons olive oil and tie with kitchen string. Place in a large oiled roasting pan and cook the leg in the oven for 1.5-2 hours. After about 30 minutes pour in a glass of water and turn the leg after half of the roasting time.

Trim the fennel, rinse, cut in half, cut out the stalk and cut the flesh in columns. Peel the potatoes and cut into bite-size pieces. Rinse the tomatoes, cut out stalks and cut into eighths. Coat the vegetables with remaining oil and season vigorously with salt and pepper. Remove the lamb from the oven after about 1 hour and spread the vegetables underneath. Replace the leg and finish cooking in the oven.