Ingredients:
• 1-1.2 kg of lamb on the bone,
• salt,
• ground black pepper,
• paprika,
• 0.5 cups of vegetable oil,
• 1 sweet pepper,
• 1 zucchini,
• 1 medium eggplant,
• 0.5 celery root,
• 300 g pumpkin,
• 1-2 potatoes.
Preparation:
Cut the lamb into pieces and marinate in a mixture of salt, red and black pepper, and some vegetable oil for 3-6 hours, depending on the age of the lamb. Peel and wash the vegetables and cut them into wide slices: bell pepper and pumpkin, zucchini and eggplant into rings, celery root and potatoes into thin slices.
Place the marinated meat on a baking sheet greased with vegetable oil and bake at 150-160 degrees for 1.5-2 hours until done.
Place the vegetables on a separate baking sheet generously greased with vegetable oil, add the chopped vegetables, lightly salt, and bake in the oven at 130 degrees for 30-40 minutes until softened.
Place the finished meat in a mound in the center of the dish, and arrange the baked vegetables in groups around it.
It is important to remember that pumpkin and zucchini cook much faster and, if necessary, they should be removed from the baking sheet before the rest and stored in a warm place until serving.
