Serves 5 to 6
you can serve either with potato or basmati rice
1 Sliced onion
3 cloves garlic
1 cup of yogurt
1 tsp oregano
1 tsp rosemary
2 tbsp olive oil
1 tsp paprika
1 lemon juice
2 tbs vinegar
2 tbsp soya sauce or Worcestershire sauce
salt (to taste)
minced fresh ginger
Marinate the leg and keep it for at least 12 hours in the fridge.
Place the lamb leg in roasting bag and make small opens in it in order not to blow out in the oven.
Preheat the oven 220 C and put the lamb for 30 min then reduce the heat 190 and keep it for at least 2 hours .
Remove the roasting bag and add potato and keep it for another 30 min .