Filled leg of lamb

Name: Filled leg of lamb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Leg of lamb (to be triggered by the butcher); 2 Garlic cloves; 1 collar Parsley; 1 collar Thyme; 4 TABLESPOONS Olive oil; 100 g Sheep's cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Aubergines; 400 g Courgette; 250 g Tomatoes; 3 medium-sized onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp dried herbs of Provence; 200 ml White wine; 200 ml Tomato juice; 7-10 Tbsp fresh herbs; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Leg of lamb (to be triggered by the butcher)
2 Garlic cloves
1 collar Parsley
1 collar Thyme
4 TABLESPOONS Olive oil
100 g Sheep's cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Aubergines
400 g Courgette
250 g Tomatoes
3 medium-sized onions
2 TABLESPOONS clarified butter
7-10 Tbsp dried herbs of Provence
200 ml White wine
200 ml Tomato juice
7-10 Tbsp fresh herbs
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat and dab dry. For the filling, peel and chop the garlic. Wash the herbs, dab dry and chop coarsely. Puree the prepared ingredients and olive oil in a blender. Finely dice the feta cheese and mix with the filling.
2
Season with salt and pepper. Place on the middle of the leg. Roll it up tightly, pin it down and wrap it with kitchen string. Place on a fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.
3
In the meantime, clean and wash the aubergines, courgettes and tomatoes and cut them into larger pieces. Peel and slice the onions. Pour hot lard over the roast. Add prepared vegetables to the fat pan.
4
Season with salt, pepper and dried herbs. Braise for another 15 minutes. Pour wine and tomato juice over it and finish cooking in about 15 minutes. Serve garnished with fresh herbs.