Roasted Leg of Lamb

Wash the lamb thoroughly, portion, slice.

Then sprinkle with salt, pepper (ground coriander / cloves, optionally) and rub the lamb properly, on all sides.

Mix the yogurt with the crushed garlic, grated lemon peel and a little salt.

Pour the yogurt over the meat and coat the lamb evenly.

Now you can leave it in the fridge to marinate, in a bag or bowl.

I put it straight in an oven sheet, covered with plastic wrap and kept it in the fridge overnight, or for 5-6 hours.

After this time, take the lamb from the fridge and place in a baking dish, if you haven't yet.

Optionally, you can put a few slices of potatoes, carrots and onions, next to the meat.

Drizzle with olive oil over the meat and vegetables and, optionally, sprinkle with a little dried or fresh rosemary.

Cover the dish with a lid, or with aluminum foil.

Place in the preheated oven at 200 degrees C for 70-90 minutes.

After this time, remove the foil. Check for doneness by inserting a knife in the meat.

Return the dish to the oven, uncovered, and bake for another 20-30 minutes.

During this time, after about 10 minutes, remove from the oven again and brush the lamb with the juices that were released in the baking.

I brushed it twice before it was done and evenly browned.

It's ready when it's well browned. When you remove from the oven at the end, brush the lamb once more - use the juice and fat released in the tray.

Serve hot with vegetables, and maybe a yogurt sauce - yogurt mixed with a little garlic, salt and lemon peel.

Enjoy!