Leg of lamb in a roasting bag

Ingredients for 4 servings:

• 1 ½ kg leg of lamb
• 2 tbsp olive oil
• 7 cloves garlic
• 1 lemon(s), juice
• 1 bunch of soup vegetables
• 200 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Rinse and pat dry the leg of lamb, boned if desired. Pierce a few small slits all around with a sharp knife, insert a garlic clove into each slit, and halve or quarter any large ones. Season with salt and pepper and rub into the meat. Mix the juice of one lemon with 2 tablespoons of olive oil and brush the leg with it. Fill the roasting bag, sealing it on one side, with roughly chopped vegetables. Add the leg. Pour in a little stock and seal the bag tightly to prevent any juices from escaping. Roast in an oven preheated to 180°C (top/bottom heat) on the middle rack for 2 to 2.5 hours, depending on the size of the leg. Let rest briefly, then carefully unwrap the bag, collect the juices, and serve. Serve with the carrot slices, if desired. Thicken the sauce to taste, if necessary. Serve with green beans and thyme or rosemary potatoes or pasta.