Borrego Assado

• Clean the meat, cut into pieces, and season with a generous amount of salt, sweet peppers, bay leaf, brandy and wine.
• Rinse the meat under cold water and pat dry using paper towels.
• Make some incisions in the meat so that the flavors penetrate deeper.
• Place a sprig of rosemary at the bottom of a deep tray or dish and place the lamb leg on top (incisions facing up). Pour the white wine on top, add the bay leaves, sliced garlic to the tray and add more rosemary sprigs in the incisions as well as some garlic slices.
• Cover the tray with an aluminum foil and place in the fridge for 12 hours (overnight) to marinate.
• Preheat the oven to 180° C/ 356° F.
• While the oven heats up, wash the potatoes and onions. Cut the onions into halves and slice each half finely.
• Take the lamb leg out of the fridge. Place the sliced onion at the bottom of a separate ovenproof baking tray and transfer the lamb leg on top. Pour the wine the meat marinated in on top, and sprinkle salt, pepper, paprika and drizzle with the olive oil.
• Place in the oven and bake for about 1 hour until just about done.
• Meanwhile, bring a pot of salted water to boil, then add the washed potatoes and cook for about 10 minutes, until they've partially softened.
• Take out the lamb after 1 hour and set aside. Add the potatoes to the tray around the lamb leg and place it back in the oven for another 30 minutes to 1 hour, until the meat and the potatoes have gained a golden brown crust and cooked throughout.
• Remove and serve immediately.

Enjoy!