Leg of Lamb Baked milk

Clean and even out the leg.

Let sizzle butter in a saucepan, add the leg and let it Brown on all sides.

Add salt and pepper and continue cooking in oven preheated to 180°, frequently by spraying the Lamb with the cooking fat.

When cooked remove the leg from the oven and let it stand for 15 minutes to warm about, in order to permit the relaxation of the fiber.

Degreased then the casserole cooking sauce.

Cut the potatoes into rings of a diameter of 7 cm to 2 mm thick.

Cut the Eggplant and tomatoes into rings of the same diameter, to a thickness of about 4 mm. Add salt and pepatele slightly.

Pass the potatoes in clarified butter, add salt, pepatele and alternating once the Eggplant slices, another with tomatoes, place them in layers one over the other inside cylindrical walls of Berry cocotte same diameter.

Pour the remaining clarified butter in Berry cocotte and place the latter in a stewpan containing vegetable oil; sigillatele with tin foil and cook at 220° for 40 minutes.

Slice the leg and sprinkle with a little of the sauce previously degreased.

Extract the Berry cocotte by Bain-Marie, drain the melted butter and the vegetable timbales upside down on a plate.

Sprinkle with the crumb of bread passed through a sieve and leave to bake in the oven for a few minutes.

Serve.