Leg of lamb in mint paste

Ingredients for 6 servings:

• 2 ½ kg leg of lamb (with bone)
• 6 m.-large tomato(s)
• 1 m.-sized onion(s)
• 4 garlic cloves (finely chopped)
• 3 tsp salt
• 3 tsp oregano, freshly chopped
• 3 tsp mint, freshly chopped
• 6 tbsp olive oil
• n. B. Pfeffer
• 2 tbsp margarine
• 300 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Make a paste from the oregano, mint, garlic cloves, olive oil, and 3 teaspoons of salt and rub it into the leg of lamb. Brown the meat in the margarine in a roasting tin on all sides. Then place in the oven at 160°C for approx. 2–2.5 hours, uncovered. After one hour, add the water. Peel the tomatoes and cut into eighths. Chop the onion. Add everything to the roasting tin. Turn the leg over occasionally and baste with the meat juices. Once the cooking time is over, remove the meat from the roasting tin, portion it out, and keep warm. Strain the liquid from the pot through a sieve and reduce briefly. Green beans and dumplings go well with this dish.