Oven-Roasted Lamb

Wash and dry the lamb leg. Crush the garlic and finely chop the rosemary leaves. Prepare a marinade with olive oil, salt, black pepper, garlic, and rosemary.

Score deep cuts into the lamb leg and rub the marinade thoroughly into the meat. Refrigerate for at least 2 hours, ideally overnight.

Cut potatoes into large chunks, slice onions into rings, and cut tomatoes into slices. Spread the vegetables on a baking tray and place the marinated lamb on top.

Add water to the tray and cover tightly with aluminum foil. Place in a preheated 200C oven.

Roast at 200C for the first 30 minutes, then reduce heat to 160C and continue cooking for 1.5 hours.

Remove the foil for the last 20 minutes and continue roasting until the top is golden brown.

Remove from oven and let rest for 15 minutes. Slice and serve with the roasted vegetables.