INGREDIENTS - 1 leg of lamb cut into pieces - Diced potatoes - 2 onions in half moon rings - 6 minced garlic cloves - 2 bay leaves - 2 stems of fresh rosemary - 1 sprig of parsley - Sweet chili - Salt - White wine - Oil PREPARATION 1. At the bottom of an earthenware dish, place the onion, garlic and bay leaf, drizzle with a good amount of olive oil. 2. Place the lamb on top and season to taste with salt and paprika. 3. Between the pieces of meat put the parsley and rosemary. 4. Drizzle with a generous amount of white wine and stir everything very well so that the spices blend in with the meat. 5. Cover and let marinate overnight. 6. The next day uncover and bake until the meat is very tender, if necessary add more wine (or water), halfway through the cooking time turn the meat and add the potatoes. In my case it took about 2 hours, but the time will vary depending on the ovens. Source and Rights: https://amariaeduarda.blogs.sapo.pt/borrego-assado-no-forno-pascoa-2018-1-20182
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