Steps
- 1
In a small bowl mix well the annatto powder, pimento paste, salt, lemon juice, garlic and bay leaves.
- 2
Next place the lamb in an oven proof dish and pour the marinade over it. Rub the marinade well all over the lamb. Allow to marinade in fridge for 4 hours, preferably overnight.
- 3
Preheat oven to 180c.
- 4
Peel the potatoes and cut into bite size chunks. Add to the oven dish with the lamb. Next add the onions. Finally, drizzle over the olive oil and white wine. Cover with lid and roast for approximately one hour (I used a thermometer). Once in a while baste with the juices.
- 5
Allow to rest for 10 minutes when removed from the oven.
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