Roasted Lamb Leg with Eggplant, Zucchini, and Bell Pepper

Mix olive oil (30 g), rosemary (2 g), thyme (2 g), cumin (2 g), black pepper (1 g), chili pepper (1 g), and salt. Rub this mixture over the lamb leg (1500 g), cover, and refrigerate overnight.

Preheat the oven to 180 degrees C. Place the meat in a baking dish, cover with foil, and roast for 75-90 minutes until it softens and starts releasing fat.

Cut the eggplant (350 g), zucchini (350 g), and bell pepper (300 g) into large chunks. Pour off some of the rendered fat from the dish, arrange the vegetables around the meat, add parsley (5 g), basil (3 g), salt, and spices. Roast for about 30 more minutes at 200 degrees C, occasionally spooning the pan fat over the vegetables.