leg of lamb in the oven with ratatouille

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.
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Belgian Cuisine and more creative cooking

leg of lamb

in the oven

with ratatouille

Directions
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.
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.
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.
Ingredients
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
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Nederlands
français
Belgian Cuisine and more creative cooking