Pesto Lamb Leg with Colorful Vegetables

Ingredients

• 1 lamb leg
• Salt
• ground pepper
• 1 tbsp red pesto
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 50 ml dry vermouth
• 1 glass lamb stock
• 4 zucchini
• 200 g Cherry tomatoes
• a handful of basil
• 1 tbsp Cornstarch

Instructions

1. 1.

   Pat the lamb leg dry and rub with salt, pepper, and red pesto. Place in a shallow roasting pan. Roast in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 60–70 minutes. Peel and dice onions and garlic. After 30 minutes add them to the pan. Deglaze the drippings with vermouth and pour in the lamb stock. Rinse zucchini and cut into thicker slices. Wash tomatoes and halve them.

2. 2.

   Heat olive oil in a large non‑stick skillet, add zucchini and cook for about 5 minutes. Add tomatoes and sauté for 1–2 more minutes. Season with salt and pepper. Tear basil leaves and fold into the vegetables. Remove lamb leg from the stock and let rest for 5–10 minutes. Strain the roasting liquid through a sieve into a small pot. Whisk cornstarch with a little cold water, stir into the stock, and bring to a boil once. Season with salt and pepper. Slice the lamb leg and serve with sauce and vegetables together.