Ingredients:

• Lamb leg.
  
  For marinating the lamb leg:
• Garlic cloves.
• Fresh rosemary.
• Salt and black pepper.
• A little olive oil.
  
• Onion.
• Carrot.
• Tomato.
• Green pepper.
• Potato.
  
  For marinating the vegetables:
• Puree sauce.
• Salt and black pepper.
• Garlic cloves.
• Thyme.
• Olive oil.
  
• Barbecue sauce or ketchup.
• One tablespoon of honey.

Instructions:

1. Prepare the lamb leg by making incisions and stuffing them with garlic cloves and rosemary, then marinate it.

2. Season the lamb with salt, pepper, and olive oil, ensuring all sides are coated well.

3. Cut the vegetables into cubes and place them in a baking tray lined with parchment paper.

4. Marinate the vegetables with pureed sauce, garlic, salt, pepper, olive oil, and thyme, mixing them well.

5. Place the lamb leg on top of the vegetables, add rosemary, cover with parchment paper and aluminum foil, and bake in the oven for 3 hours at 180°C.

6. In a bowl, mix barbecue sauce or ketchup with honey and spread it over the lamb leg. Put it back in the oven under the broiler for half an hour.

7. Serve with yellow rice and toasted nuts. Enjoy!