Lamb gigot with ratatouille and red wine

Ingredients

• 1 gigot of Swiss lamb (approx. 2.3 kg)
• 4 cloves of garlic
• 1 tbsp frying butter
• 4 onions
• 1.2 kg tomatoes
• 5 dl dry red wine
• 1 bunch of thyme
• 1 bunch of rosemary
• 1 bunch of sage
• 4 zucchini
• 2 eggplants
• 2 pepperoni
• Salt & pepper from the mill

Preparation

This is how the recipe works

1. Peel the garlic, chop it coarsely and place it on a board with a little salt Mash the back of a knife into a paste. Rub the lamb gigot with it and add it Season with pepper.
2. Heat the frying butter in a large roasting pan and put the gigot in it from everyone Sear sides. Peel the onions, halve them and fry them. With the red wine Deglaze, quarter the tomatoes and put them in the roasting pan with the herbs. Without Cover in a preheated oven at 170-180 °C (fan oven 150 °C) for approx. 2 hours Let it braise (without bones) or approx. 2.5 hours (with bones).
3. In the meantime, dice the zucchini, aubergines and peppers. The vegetables Add to the roaster for the last 45 minutes and season with salt and pepper.
4. Remove the gigot from the roasting pan, let it rest for 10 minutes and then serve with a hot Cut the knife into slices from the bone. Together with the ratatouille serve. Polenta goes well with this.