How to make
Successively saute the chopped onions, spinach, mushrooms, rice and spices. Pour in 4/5 cup (200 ml) water and saute until the rice is nearly ready and liquid evaporates.
Cut the leg of lamb in such a way to form a pocket. Stuff the resulting opening with the filling and sew it closed with thick thread.
Make a mixture of the oil, paprika, black pepper and rosemary. Smear the leg of lamb with it and smear with salt. Place it in a tray, pour in the beer and remaining water.
Cover with foil and bake at 390°F (200 °C) about 2 hours 30 min. - 3 hours, periodically basting it with the sauce released during baking.
After 2 hours of cooking, add the coarsely chopped carrots and potatoes. At the end, remove the foil and bake to a lovely golden crust.
