Ingredients

1 tsp lemon zest

2 cloves garlic, chopped

1 tbsp Vegeta Gourmet stock powder

1 leg of lamb (1.5-2 kg)

100 ml olive oil

250 g onions, cut in to rings

100 ml water

100 g toasted almonds, crushed or roughly chopped

50-100 ml dry white wine

1 tsp rosemary leaves

Preparation For this recipe you only need imagination!

Simple 6 Persons 180 min

• 1 Pre heat the oven at 180-200°C.
• 2 Combine the zest of one lemon with garlic and Vegeta Gourmet stock.
• 3 Sprinkle the lamb with salt and rub the marinade over it. Transfer the lamb to a baking dish.
• 4 In a pan, fry the onion briefly and add to the lamb.
• 5 Add the water, cover with aluminium foil and roast the lamb in the oven for about 90 minutes.
• 6 About 1 ½ hours later remove the foil, drizzle the lamb with the remaining olive oil and sprinkle with almonds.
• 7 Add the wine and continue roasting uncovered for about 20 minutes or until the roast is golden brown.
• 8 Transfer the roast to a plate and keep warm.
• 9 Pour out only the fat from the baking tin and blend the remaining juices and onion with a hand held blender. Stir in rosemary leaves and cook the sauce until combined well and slightly reduced.
• 10 Carve the roasted leg of lamb, drizzle with the sauce and serve with boiled vegetables.