Cooking Mode

1. Place all the ingredients in the blender jar or a food processor (1, 2, 3) and blend until a paste forms.
2. Coat the piece of meat with this paste and let it marinate overnight.
3. Arrange the piece of meat and the marinade on a bed of onions, garlic, leeks, and bay leaves, and roast in an oven preheated to 150°C for 2 hours.
4. Remove the meat and bay leaf, then shred the roasted meat.
5. Roast the mushrooms in the oven until they lose most of their moisture. Drain them, sauté them in olive oil, and set aside. Sauté the zucchini and set aside.
6. Prepare the base in olive oil with garlic, onion, and bell peppers; deglaze with white wine and bring to a boil.
7. Add the tomatoes, cover, and let them simmer. Add the mushrooms and zucchini and cook for a few more minutes.
8. Season with salt and pepper.
9. Arrange the garnish in the center of the plate, place the leg of lamb on top, drizzle with the pan drippings, and garnish with julienned parsley.