1 small boneless leg of lamb
8 cloves Garlic
¼ cup Olive oil
4 Knob onions
4 Mini carrots
8 Cherry tomatoes
4 Stalks of Asparagus
12 Snow peas
Thyme To taste
Salt and pepper To taste
Rub the lamb with salt, pepper and olive oil. With a knife, cut eight small incisions in the meat deep enough to insert the eight cloves of garlic. In a pan, bring some olive oil to a smoking point, and then sauté the leg of lamb on all sides until it is a nice light brown color. Transfer the pan to a 350-degree oven and roast the lamb (15 minutes per pound).
Cook the snow peas in salty boiling water. Refresh in cold water and reserve. Cook the carrots in salty boiling water until soft. Refresh in cold water and reserve. Follow the same procedure for onions and carrots.
When the lamb is cooked, remove it from the pan and remove most of the fat. Deglaze the pan with a cup of water, add fresh thyme and slowly reduce. Season the jus with salt and pepper, keeping it hot.
Let the lamb rest 15 minutes before slicing.
Sautee all of the previously boiled vegetables together, adding the tomatoes. On a serving dish, display all of the vegetables and slices of the roasted leg of lamb. Cover with thyme jus and enjoy while hot