Oven-Roasted Lamb Leg with Vegetables

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For the Marinade

2 tablespoons yogurt

3 tablespoons vegetable oil

1 tablespoon tomato paste

1 tablespoon onion powder

1 tablespoon red pepper

1 teaspoon turmeric

1 teaspoon salt per 1 kg of meat

Note: adjust salt if your tomato paste is salty

½ tablespoon black pepper

A very small cup of water

Whole garlic cloves (inserted into slits in the lamb leg)

For the Vegetables (optional)

Potatoes

Carrots

Onions

Bell peppers

A drizzle of oil, salt, and pepper

Preparation method

1. Preparing the Lamb Leg

Wash and dry the lamb leg well.

Make small cuts and insert whole garlic cloves.

Mix all marinade ingredients.

Coat the lamb leg completely with the marinade.

Refrigerate for at least 6 hours, preferably overnight.

2. Preparing the Baking Tray

Spread the vegetables at the bottom (optional).

Place the lamb leg on top.

Wrap it tightly with parchment paper first, then aluminum foil.

3. Baking

Preheat the oven to 180°C, top and bottom heat.

Bake for around 4 hours (more or less depending on size).

Check doneness: if a fork goes in easily, it’s ready.

Remove the foil during the last 20 minutes to brown the top.

4. Serving

Serve with the roasted vegetables and natural pan juices.

Enjoy!