Rub the leg of lamb with salt, pepper and crushed garlic. In a roasting pan, brown in hot coconut fat, quarter onions and brown lightly. Pour red wine and clear soup.
Roast in heated oven at 225 °C (gas: level 4). Blanch (scald) tomatoes, cut into quarters, remove seeds. Cut mushrooms into slices. Add both to the meat together with chopped garlic after half an hour of roasting, season with salt. Sprinkle the chopped kitchen herbs over the leg. Sauté for another 60 minutes. As a last step, add the olives. In the meantime, cut the zucchini into strips and sauté in the coconut oil, season with salt, pepper and thyme. If necessary, add a little clear soup. Cook for about 5 minutes. Serve with the leg of lamb.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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