Time: 4 hours + 24 hours for the marinade
Servings: 8

INGREDIENTS

For the Marinade

• 2.5 kg Lamb, leg or shoulder (bone in)
• ¼ cup apple cider vinegar
• 4 tbsp olive oil
• Juice of 1 full lemon
• 2 tbsp Greek yoghurt
• 1 tbsp tomato paste or ketchup
• 1 whole garlic head, minced
• 4 Bay leaves
• 2 tbsp Lamb Chops Seasoning
• Pink Himalayan Salt & Black Pepper, to taste 

For the Side Vegetables

• 5 potatoes, unpeeled and quartered
• 8 carrots, peeled and trimmed (optional)

For Cooking

• Boiled water

INSTRUCTIONS

1. Whisk all marinade ingredients together in a bowl and rub the mixture over the lamb. With the help of a knife, create about 10 holes or more allowing the marinade to enter into the meat. Reserve in the fridge and let marinate for 24 hours
2. Preheat oven to 350 °F
3. Place lamb leg in an oven tray with surrounding vegetables. Pour ½ cup boiled water around the lamb and cover with foil
4. Place the lamb in the oven and let roast for 4 hours. Check it every hour to ensure that there’s still some sauce. If needed, add 1/4-1/2 cup boiled water and continue to roast
5. Remove lamb from oven, uncover foil and let rest for 10 minutes
6. Serve lamb and vegetables while hot!