Roasted Lamb Leg with Vegetables

Mix olive oil (30 g) with rosemary (2 g), cumin (2 g), parsley (5 g), basil (5 g), thyme (2 g), salt (5 g), black pepper (2 g), and chili (1 g). Rub the lamb (1500 g), cover, and refrigerate overnight.

Preheat the oven to 180°C, cover the dish with foil, and roast the lamb for about 90 minutes.

Cut eggplant (333 g), zucchini (333 g), and bell pepper (334 g) into large cubes. Add the vegetables and roast for 30 more minutes at 200°C, basting occasionally.