Lamb with Italian Vegetables

Pat the lamb dry. Wash thyme and rosemary and mix with the remaining ingredients for the marinade. Brush the lamb with it and marinate for about two hours. Halve and clean the bell bell pepper, wash with the zucchini and melanzani, peel the onion and cut everything into cubes. Peel and crush the garlic. Remove the lamb from the marinade, fry in a heated pan on both sides for about ten minutes, remove and keep warm. Sauté vegetables and garlic in remaining drippings. Add tomato paste, pour stock and cook everything for about ten minutes. Refine sauce with mascarpone and vinegar and season with salt, pepper and sugar. Serve the lamb with the vegetable sauce, gnocchi and herbs if desired.

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