Leg of Lamb Roasted Whole – *

(*) Leg of lamb roasted whole with ratatouille and risoleek potatoes.

(**) originally Lothar Eiermann should have presented the recipe.

Preheat the kitchen oven to 220 °C top-bottom heat (200 °C convection oven, gas mark 3).

Season the leg of lamb inside and out with salt and pepper and rub the inside with the seasoning paste (see below), perhaps binding it. In a roasting pan with the hot olive oil, sear the leg of lamb on all sides until crispy brown, then place the leg of lamb in a heated stove for

roast for forty minutes until pink. The core temperature should be 56 °C. Remove leg from stove and rest at least five min.

In a frying pan, cream the butter, add the rosemary and thyme and sauté the leg in the aromatic butter. Remove the string and cut the leg of lamb. Serve with the potatoes (see below), the ratatouille (see below) and the jus.

# Ratatouille: rinse the vegetables, cut them into cubes of 0, 5cm edge length and keep them separate. Heat olive oil in a wide saucepan and sauté the eggplant cubes. Add the sprigs of rosemary and thyme. After about two minutes, add the zucchini cubes and sauté. After another two minutes, add the diced peppers and garlic. Season the ratatouille with salt, pepper and a little sugar. Shortly before the ratatouille is ready, stir in the tomato fillets and the paradeis pulp. Cut the basil into thin strips. Season the ratatouille again and sprinkle with the basil.

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