Lamb Roast with Colorful Vegetables

Ingredients

• 1.2 kg boneless, ready-to-cook lamb leg
• Salt
• black pepper (freshly ground)
• 30 g clarified butter
• 150 ml dry red wine
• 400 g waxy young potatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small eggplant (~130 g)
• 2 shallots
• 1 beetroot
• 2 tbsp pitted black olives
• 1 tbsp capers
• dill (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and rub generously with salt and pepper. In a roasting pan melt the clarified butter and sear the lamb on all sides until browned. Deglaze with wine and roast in a preheated oven for 1 ½ hours.

2. 2.

   During cooking wash the potatoes, cut them lengthwise in half, and add to the roast after 40 minutes. Wash the bell peppers, halve them, remove seeds and white membranes, and dice into bite-sized pieces.

3. 3.

   Wash, peel, and cube the eggplant. Peel the shallots and slice into wedges. Peel the beetroot and cut into strips. Drain the olives well and slice into rings.

4. 4.

   Add the vegetables and capers to the roast 25 minutes before the end of cooking, turning occasionally until roasted. Remove the finished roast, slice it, and arrange on warmed plates with the vegetables. Garnish with dill and serve. Offer spelt baguette if desired.