leg of lamb in the oven with ratatouille
ingredients - info
leg of lamb
garlic
olive oil
thyme
rosemary
salt and pepper
Ratatouille:
aubergines
courgettes
garlic
tomatoes
red and yellow peppers
celery
onions
bay leaf
white wine
thyme
rosemary
tomato concentrate
salt and pepper
parsley
Place a few sprigs of thyme and rosemary in a large
casserole, together with half a bulb of peeled and crushed
garlic cloves. Pour a little olive oil into the pot.
Peel the other half bulb of garlic cloves and cut them vertically
into two. Spike the leg with them. With a sharp knife, make
deep incisions in the meat and insert a piece of garlic. Press
firmly so that it disappears completely into the meat. Repeat
this until all the garlic has been used.
Place the leg in the casserole and cover generously with olive
oil. Season with pepper and salt. Place the casserole
uncovered in a preheated oven at 185°C for 45 minutes.
Then turn the leg over completely in the roasting liquid. Now
pour in half a glass of water and cover. Put the dish on 185°C
for 30 minutes, this time without hot air. After that half an hour,
simply switch off the oven, but leave the casserole in the oven
until the temperature has dropped to 85°C. Keep warm at that
temperature until serving.
Cut the leg into individual portions and serve with side dishes,
for example, as here with a ratatouille.
This leg of lamb weighing about 1.2 kg was prepared
using a method similar to slow-cooking. The result is an
incredibly tender piece of meat with about the same
texture as if you had prepared it in a slow-cooker. It has a
crispy crust but is bloodless pink inside.
Preparing the ingredients for the ratatoille. Wash and cut
the unpeeled aubergines and courgettes into large pieces. You
can also choose to cut these vegetables into smaller pieces,
so that they are less visible in the end result.
Peel the tomatoes by briefly immersing them in boiling water
and then removing the skin with a knife. Remove the seeds
and cut the flesh into strips. Peel the peppers with a vegetable
peeler, remove the seeds and cut the fruit into strips.
Cut a couple of peeled onions into slices. Crush half a bulb of
peeled garlic cloves with the flat side of a chef's knife. Peel
two stalks of celery with a vegetable peeler and cut them into
rings.
Preparation. Stir fry the onions with the garlic in olive oil. Add
the other prepared vegetables, mix and stir-fry for a few
minutes more. Now put a few sprigs of thyme and rosemary in
the pot, together with two bay leaves. Pour in a glass of white
wine. Season with pepper and salt. Mix in a few tablespoons
of tomato concentrate.
Let it simmer covered for 15 minutes. Stir again and leave to
simmer uncovered for another half an hour.
Finishing off. You can finish the ratatouille with chopped
parsley.