Leg of lamb : Remove any connective tissue and tendons. Next, remove the lamb from the bone and transfer the meat to a large dish. Completely cover the lamb with Saveurade Fréjus . Cover the dish with plastic wrap and marinate covered in the refrigerator for at least two hours.

Preheat the oven to 265 ° F. Remove the lamb from the refrigerator and tie the meat with kitchen twine. Transfer the boneless leg of lamb to a tray in the oven. Cook the meat for around 45 minutes or until the leg of lamb has reached a core temperature of 118 ° F. In the meantime, finally chop the parsley and sprinkle the parsley over the lamb.

Ratatouille: Cut the sweet pepper, eggplant, zucchini, and onion into coarse pieces and transfer the vegetables to a large dish. Finely chop the garlic cloves, strip the thyme and rosemary leaves from the sprigs
and finely chop them as well. Mix the vegetables with the finely chopped garlic, herbs, olive oil and a pinch of salt and pepper. Stir-fry the vegetables for five minutes in a pan. Pour the chopped tomatoes into the vegetables and allow the ratatouille to simmer for another minute. Finely chop the basil leaves and add them to the ratatouille.