In the sun-drenched hills of the Mediterranean, my dear old grandpapa was tending to his flock of lamb. As he watched them graze on the fragrant herbs and wildflowers that grew in abundance, he couldn’t help but feel a sense of pride and contentment.

One day, as the sun began to set and the air grew cooler, my grandpapa decided to cook up a hearty meal with the freshest ingredients he could find. He gathered some ripe tomatoes, garlic, and onions, and set about preparing his famous Mediterranean lamb.

First, he heated some oil in a large pan and added the lamb, searing it on all sides until it was golden brown and fragrant. Then, he added the vegetables, along with some red wine, garlic, rosemary, and thyme, and let the mixture simmer until the lamb was cooked to perfection.

The result was a mouth-watering feast that was bursting with flavor and aroma. My grandpapa served the lamb with a side of couscous and a refreshing salad, and we all sat down to enjoy the delicious meal together.

To this day, I still remember the taste of my grandpapa’s Mediterranean lamb, and I often make it for my own family as a tribute to his culinary prowess. If you’re feeling adventurous, give this recipe a try and see for yourself just how delicious it is. Bon appétit!

This recipe combines succulent leg of lamb with a mix of hearty vegetables, all seasoned with garlic, rosemary, and thyme and cooked to perfection.

Tips: Rules of the Mediterranean Leg of Lamb Road

• If you’d like to add more flavor to the lamb, try marinating it overnight in a mixture of red wine, garlic, and herbs before cooking.
• If you don’t have an oven-safe pot, you can sear the lamb in a regular skillet and then transfer it to a baking dish before adding the red wine and broth and cooking it in the oven.
• To make the vegetables more flavorful, try adding a splash of red wine and some fresh herbs while they’re sautéing.
• If you have leftovers, the lamb and vegetables can be easily reheated and enjoyed the next day. Simply slice the lamb and reheat it in a skillet with a little bit of beef broth to keep it moist. Reheat the vegetables in a separate skillet.

Ingredients:

• 1 leg of lamb (about 3-4 pounds)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup red wine
• 1 cup beef broth
• Salt and pepper to taste

For the vegetables:

• 1 onion, sliced
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350 degrees F.
2. In a small bowl, combine the garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the leg of lamb, making sure to cover all sides.
3. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the leg of lamb and sear it on all sides until it is browned.
4. Once the lamb is browned, add the red wine and beef broth to the pot. Bring the liquid to a boil, then reduce the heat to low and cover the pot.
5. Transfer the pot to the preheated oven and let the lamb cook for about 1 1/2 to 2 hours, or until it is tender and falls off the bone easily.
6. While the lamb is cooking, prepare the vegetables. In a large skillet, heat the olive oil over medium-high heat. Add the onions, carrots, bell pepper, zucchini, cherry tomatoes, and garlic. Sauté the vegetables until they are tender, about 10-15 minutes.
7. When the lamb is done cooking, remove it from the pot and let it rest for a few minutes before slicing.
8. Serve the sliced lamb with the sautéed vegetables on the side. Enjoy with a glass of red wine for the ultimate Mediterranean experience.