6 garlic cloves
1 tbs ground cumin
black pepper to taste
2 kg baby potatoes
10 garlic cloves
2 tbs fresh oregano
½ cup olive oil
4 medium eggplants, chopped
4 red or yellow capsicum, chopped
8 tomatoes, halved
- Preheat oven to 220 C. Cut incisions into lamb with a sharp knife and insert garlic slivers. Combine cumin, salt and pepper in a bowl. Rub generously over lamb. Place lamb on individual racks, fat-sides up, in two large roasting pans.
- Add potatoes and scatter with whole garlic cloves and half of the oregano. Drizzle with oil. Put into the oven and reduce heat to 180 C. roast for 45 minutes. Add eggplant and capsicum. Turn vegetables over in the oil, sprinkle with remaining oregano.
- Lay tomato in a separate baking dish, drizzle with remaining oil and season with salt and pepper. Roast lamb and vegetables for a further 45 minutes, basting meat and vegetables with juices several times during cooking or until cooked to your liking.
- Place lamb on a chopping board and cover with foil. Rest for 15 minutes. Slice lamb and arrange on a warmed platter with vegetables.