Preparation time: 20 minutes
Cooking time for the lamb: 9 minutes
Cooking the confit tomatoes and vegetables: 3 hours
 

Confit tomatoes

1. Peel 4 tomatoes, quarter and seed them and place the "petals" on a baking sheet.
2. Drizzle lightly with olive oil, season with thyme, garlic and bay and cook for 3 hours at 90° C (200° F).

Vegetables

1. Peel all the vegetables and slice fairly thickly.
2. In a cast iron cocotte or Dutch oven, sauté the eggplant slices in hot olive oil; drain.
3. Pour off the fat and carefully arrange the various vegetables, beginning with the onions, then egpplants, peppers and tomatoes.
4. Season, add some thyme, garlic and bay leaf and cook, covered, in a 150° C (300° F) oven for about 3 hours.
5. Once cooked, drain the vegetables and cool slightly so they can be unmolded onto a platter.

Saddle of lamb

1. Completely bone the lamb, add some slices of confit garlic and the confit tomato petals and reform the saddle; season it, wrap in caul fat and tie up.
2. In a large sauté pan, brown the lamb on all sides, then place in a 200° C (400° F) oven for about 9 minutes. Check for doneness because the time will depend on the shape of the roast: the interior should be rare.
3. Once cooked, let rest 10 minutes and rewarm before serving.

Château Petit Cheval 2000