Lamb baked with vegetables
2 lbs lamb taken from any cut 2 green peppers neck, shoulder or leg 4 cloves garlic
2 medium aubergines A few sprigs rosemary
6 large tomatoes A good pinch basil
6 medium potatoes 5 sprigs parsley
4 large leeks 2 tablespoons olive oil
2 courgettes Salt and pepper
The meat should be cut into chop-size pieces, not too small. Slice the aubergines and salt well, place them between two plates and leave aside for twenty minutes. Rub the meat well with some crushed garlic and salt, and fry it until brown on both sides in the olive oil.
Transfer the meat to a large roasting pan and spread it out in the bottom. Slice all the other vegetables quite thinly and put them in layers on top of the meat. Rinse the aubergines well and add them, finishing up with a layer of potatoes. Season well and add the herbs, little slices of garlic dotted around, and one cup of water. Bake in a hot oven (400) for one and a half hours until everything is well cooked. Serve as it is with plenty of bread.