Roast Leg of Lamb

Ingredients

Lamb and marinade

• 1.5 kg leg of lamb
• 1 onion and 4 garlic cloves
• 2 tbsp yogurt
• 1/4 cup olive oil
• 2 tbsp white vinegar
• 2 tbsp butter for browning

Spices

• 1 tsp mustard
• 1 tsp smoked paprika
• 1/4 tsp crushed chili
• 1 tbsp rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• A pinch each: cinnamon, cloves, nutmeg, cardamom, black pepper, coarse salt
• Bay leaves

Vegetables

• Potatoes, broccoli, onion, garlic, zucchini, carrot, bell pepper, tomato or whatever you like, chopped and seasoned with salt and black pepper

Method

1. Clean the leg well of blood and excess fat and make slits in it with a knife.
2. Mix all the spices and rub them into the meat on all sides, massaging well.
3. Blend the yogurt, onion, garlic, oil and vinegar and pour over the leg.
4. Place the leg on two sheets of foil with a sheet of parchment and wrap it up. Marinate for at least 4 hours or overnight.
5. Take it out of the fridge half an hour before and preheat the oven to 200°C top and bottom. Place it on a foil-lined tray and roast without opening for 3 to 4 hours.
6. In the last hour add the vegetables around it with a drizzle of oil so they crisp up.
7. Open the foil carefully because of the steam, keep everything in the same tray so the juices flavor the vegetables, add the butter and brown.