Roasted Lamb Leg with Vegetables
The lamb leg roasts until browned, while eggplant, zucchini, and bell pepper cook in the rendered juices with herbs and spices. The dish works well as a filling low-carb meal. The recipe provides protein.
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Inventory: Oven
1 kg 538 gram
Servings: 8 (1 serving ≈ 319 gram)
Digestion time: 4 hour
Complete protein: ✔
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.
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