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Ingredients:

• 1.5 kg Leg of lamb

Ratatouille:

• 2 zucchinis
• 1 eggplant
• 1 red pepper
• 1 green pepper
• 1 onion
• 15 cherry tomatoes
• Salt and pepper
• Herbs (tarragon, rosemary, basil)
• Olive oil

Puree:

• 1 onion
• 2 garlic cloves
• 1 tbsp tomato paste
• Salt and pepper
• 50g smoked ham
• 1/2 cup dry coco beans

Method:
Prepare the puree:

• Peel and finely chop the onion and the garlic cloves.
• Put all the ingredients into a large saucepan along with the smoked ham and the beans.
• Cover with water and cook over low heat for about 1 hour.
• After an hour, check the doneness, season, stir the contents of the saucepan, pass through a sieve, and set aside.

Prepare the ratatouille:

• Cut the vegetables into cubes and lightly brown each vegetable separately, one after the other, in olive oil.
• Then mix them all together. Season with salt and pepper, and add the chopped herbs.
• Cook the vegetables just until they are tender (not too soft)

Leg of lamb:

• De-bone the leg, season, and tie it for cooking.
• Brown the leg on all sides in grape seed oil. Finish cooking in the oven for 20 to 25 minutes per kilo. Let rest.
• Slice the leg of lamb and place a slice in each plate with the puree and the ratatouille.

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