Provençal Roast Lamb

Cook Time 1 hour 20 minutes

Servings 4

Ingredients

80ml extra virgin olive oil

1.8-2kg leg of lamb, shank not attached

5 cloves garlic

8 small kipfler potatoes, scrubbed clean

2 small red onions, halved

1 large eggplant, cut into 5cm chunks

1 large zucchini, cut into 5cm pieces

1 punnet mixed coloured cherry tomatoes

1 bunch thyme

4 bay leaves

¾ cup white wine

Salt & pepper

Method

Bring the lamb leg out of the fridge at least 1-2 hours before cooking. Preheat the oven to 180°C.

In a large baking dish add 3 bruised cloves of garlic, potatoes, onions, eggplant, zucchini, tomatoes, herbs, wine, salt and pepper and 3 tablespoons of the olive oil. With your hands give everything a big toss.

Make 6 incisions into the lamb and place slices of remaining garlic into each hole. Massage remaining oil over lamb and season generously with salt and pepper.

Rest lamb on top of vegetables and roast in the oven for 1 hour and 20 minutes for medium (internal temperature of 65-70°C), halfway through giving the roasting dish a shake to ensure the vegetables are cooked evenly. Once cooked, rest covered for 30 minutes.

Serve with a simple green salad on the side and mustard.