Roasted Leg of Lamb Turkish

Time for marinating: 24 hours Duration of preparation.

The day before preparation, remove the fat from the leg of lamb. For the marinade, mix red wine and vinegar and season with bell pepper, salt, paprika powder, new spice and thyme. Rinse and peel the carrots and cut into thin slices. Quarter the onions. Cut the bay leaves into small pieces. Add everything with 2 tablespoons of oil to the marinade form. Rub the meat with the marinade for 5 minutes, then let it stand for a few hours, turning it from time to time. Preheat the oven to 220o. Rub the leg of lamb dry and put it in the oven on a fat pan rinsed with water, pouring the roasting liquid from time to time. Heat the remaining oil in a saucepan. Remove the carrots, onions and bay leaves from the marinade with a skimmer and fry in the oil for 5-6 minutes. Dust with the flour and fry briefly one more time. Add the peas and fill up with the marinade and 1 cup of water. Do the whole for half an hour. Now remove the bay leaves. Bring the vegetables to the table together with the leg of lamb.

In my opinion, this goes well with baked pita bread, buttered rice and

a dry red wine.

Our tip: Use your favorite red wine for cooking!

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