The meat is washed, wiped and raised. Rub well with spices and olive oil. Put the garlic cloves in the notches and keep in the fridge overnight. The next day, place in the pan, put a few braided garlic cloves, bay leaves, 1 cup of wine and cover with aluminum foil. Keep it on the fire for about 1 hour, then fold the foil and leave it for another hour. Along the way, sprinkle with the sauce from the tray. Halfway through the cooking time, add the rest of the wine. Leave until nicely browned on top.
Cauliflower and broccoli are unwrapped and put in cold water with salt and a little vinegar. After about 10 minutes, pass under a stream of cold water. Peel the carrots and cut them into sticks and the potatoes into cubes. Mix the vegetables with spices I use curry and then add soy sauce. Cook on a steamer and then mix hot with a little butter to taste. Serve the lamb hot with a portion of vegetables.