Lamb Roast

Ingredients

• 1 lamb leg
• Harissa (ready-made)
• 2 large cloves of garlic
• Salt
• pepper (ground)
• 0.5 bunch rosemary
• 1 kg potatoes
• juice of one lemon
• 2 large onions
• 1 small can chopped tomatoes (400 g)
• 2 Bay leaves
• 1 cm cinnamon stick
• 60 g Butter
• 125 ml red wine

Instructions

1. 1.

   Peel the garlic and cut it lengthwise into sticks. Peel the onion and slice it into strips.

2. 2.

   Score the leg in a diamond pattern with a sharp knife. Rub the surface with harissa sauce. Insert one garlic stick and a sprig of rosemary into each intersection point of the cuts, then season with salt and pepper. Place in a greased roasting pan and roast in a preheated oven at 200°C for 1 hour. Then lower the oven to 180°C.

3. 3.

   Meanwhile, peel the potatoes and cut shallow grooves about halfway deep. After the initial cooking time, arrange the potatoes around the lamb leg, drizzle with lemon juice, season with salt and pepper, and spread tomatoes and onions on top. Place butter cubes over them, pour in red wine, and roast for another 90 minutes at 180°C, turning the leg occasionally. Plate the lamb leg with vegetables and sauce and serve.