How to make
Salt the previously washed and dried lamb leg and transfer it into a large baking tray.
In a separate bowl, mix the oil, dry spices, paprika and black pepper.
Cover the lamb nicely and evenly with the marinade. It's okay to let it sit to flavor.
Pour the beer and 2/3 cup (150 ml) of water into the tray.
Cover the meat with aluminum foil. Roast in the oven at 430°F (220°C) for about 30 minutes.
After this time, reduce to 340°F (170°C) and cook lamb roast for 2 hours and a half hours.
In order for the lamb to acquire a pleasant crispy skin, roast without foil at the end.
Enjoy this roasted lamb leg with beer and spices.
