Leg of lamb is infused with the old flavors of Provence
10-pound leg of lamb, trimmed of excess fat
6 large garlic cloves, cut into slivers
2 tablespoons olive oil
1/3 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
2 teaspoons salt
1 teaspoon ground black pepper
two 1-pound eggplants, cut into 1-inch cubes
2 cups lamb or beef stock
1. Make 1/2-inch slits all over the leg of lamb with the tip of a paring knife, and insert slivers of garlic into each one.
2. Rub olive oil over the lamb, followed by the chopped rosemary and thyme. Sprinkle with the salt and pepper and place in a roasting pan large enough to hold both the lamb and the eggplant. Refrigerate, covered, for 4 hours.
3. Bring lamb to room temperature before proceeding. (Allow 2 hours for the lamb to come to room temperature.) Preheat oven to 375 degrees.
4. Place lamb, uncovered, in the middle of the oven and roast for 1 hour. Spread eggplant cubes around lamb, and roast the lamb for 30 minutes more, basting eggplant and lamb with any accumulated pan juices or fat, and stirring the eggplant so that it doesn't stick to the bottom. Continue roasting for another 45 minutes, or until the internal temperature is about 135 degrees (for medium-rare). Remove roast to carving board and allow it to rest 15 minutes before carving.
5. While the roast is resting, degrease the pan juices. Then add stock to roasting pan, and place pan over high heat. Boil until stock is reduced to about 1 1/2 cups. Strain and taste for seasoning.
6. Carve the lamb, and arrange the meat on a platter, spooning pan gravy over the meat. You may serve the eggplant with the lamb, if desired.
This leg of lamb is infused with the old flavors of Provence. And a newfangled trick makes it even more delicious: by roasting eggplant along with the lamb, the pan juices get sweeter and darker, leading to a delicious made-in-the-pan gravy. Serves 8