Egyptian Leg of Lamb, Roasted - Fakhada dani mushwiya

Ingredients:

1 leg of lamb

2-3 potatoes, peeled and diced

Cooking oil

10-15 garlic cloves

3-4 tomatoes, peeled and chopped

Salt

Pepper

3-4 carrots, diced

1/2 pound shelled peas

Cooking Instructions:

With the tip of a sharp knife, pierce the leg in several places. Dip each garlic clove in a mixture of salt and pepper and insert in the holes. Rub the leg with cooking oil, sprinkle with salt and pepper, and place in oven pan. Mix the vegetables and place in oven pan around the leg. Bake in preheated 425 F. oven for 2-3 hours, depending on the weight of the leg. Baste 2-3 times with the juice.

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