Roasted Leg of Lamb with Ratatouille & RisolÉ Potatoes

Leg of lamb roasted whole with ratatouille & risole potatoes.

Cook the triplets best the day before with caraway seeds, bay spice, a clove of garlic and sea salt. Peel while hot and cool. Preheat the stove to 220 °C top-bottom heat (200 °C convection oven, gas mark 3). Remove the peel from the garlic and grind two with a little salt to a fine puree. Pluck two sprigs each of rosemary and thyme and chop finely. The dried tomato fillets also chop small and with the herbs and the garlic in a mortar form. Prepare a seasoning paste with a little olive oil.

Season the leg of lamb inside and out with salt and pepper and rub the inside with the seasoning paste, perhaps binding it. In a roasting pan with 3 tbsp hot olive oil, sear the leg of lamb on all sides until crispy brown, then roast leg of lamb in heated stove for about 40 min until pink. The core temperature should be 56 °C. Remove leg from stove and rest at least 5 min.

Cut tomatoes at the stem, dip briefly in hot water, cool and remove skin. Then cut into quarters and remove the seeds. Rinse the vegetables, cut them into cubes of 0, 5 cm edge length and keep them separate. Finely chop one clove of garlic.

Heat 3 tbsp. olive oil in a wide saucepan and sauté the eggplant cubes in it. Add a sprig of rosemary and a sprig of thyme. After about 2 minutes, add the zucchini cubes and sauté. After another 2 minutes, add the diced bell bell pepper and the

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