Roasted leg of lamb

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash leg of lamb and remove skin and fat. Peel and quarter the onions. Put leg of lamb, onions and salt in a large pot and cover with water. Bring to the boil, skim and simmer at low heat for about 1 1/2 hours. In the meantime, heat 2 tablespoons of oil in a saucepan for the crust. Stir in yoghurt and tomato paste.

2. 2

   Remove from heat and season with cayenne pepper and a little salt. Wash the aubergines, cut them into 1 cm thick slices, salt them and cover them with water. Peel the vegetable onions and cut into rings. Wash and dice the tomatoes. Peel and crush garlic. Wash parsley, dab dry and chop. Heat 2-3 tablespoons of oil in a frying pan and fry the onion rings until translucent. Add garlic, parsley, salt and sugar and simmer for a few minutes. In the meantime, wash and clean the pepperoni and cut into fine rings. Dab aubergines dry and fry them in a pan in remaining hot oil on both sides. Put them in the fat pan of the oven, spread vegetable mixture on the slices and sprinkle with half of the pepperoni rings. Remove the leg of lamb from the stock, dab dry, spread with the yoghurt cream and place on the fat pan.

3. 3

   Add garlic, parsley, salt and sugar and simmer for a few minutes. In the meantime, wash and clean the pepperoni and cut into fine rings. Dab aubergines dry and fry them in a pan in remaining hot oil on both sides. Put them in the fat pan of the oven, spread vegetable mixture on the slices and sprinkle with half of the pepperoni rings. Remove the leg of lamb from the stock, dab dry, spread with the yoghurt cream and place on the fat pan. Pour 125 ml water on the aubergine slices and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. Arrange everything on a preheated plate. Garnish with pieces of lemon, parsley and remaining chilli rings

4. 4

   Harness: Valkyrie