Lamb with garlic and balsamic vinegar


  • 1.6 kg leg of lamb
  • 1.5 kg potatoes
  • 100 ml olive oil
  • 50 ml balsamic vinegar
  • 50 gr bacon
  • 2 carrots
  • 2 garlic cloves
  • 1 spoon of chopped rosemary
  • 1 spoon of sweet paprika
  • 1 spoon of grounded black pepper
  • 1 bunch of green parsley
  • Salt
  • the juice and grated peel of ½ lemon


Peel and wash the potatoes. Cut the larger potatoes into thick slices and place them on the bottom of the ceramic pot. Salt all the potatoes, add chopped green parsley, garlic and a little olive oil. Clean and wash the leg of lamb. Pierce the meat with the tip of the knife and place the garlic cloves and bacon slices in those pockets. Massage the meat well with salt, rosemary, paprika and olive oil. Place the leg of lamb on top of the potatoes, along with the carrot rounds. Pour a cup of water into the bowl. Spray the balsamic vinegar over the meat. The ceramic pot, covered, is placed in the oven for 3 hours at 160 degrees. Lift the lid and leave it at high temperature for browning.