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1
Cut off as much fat as possible from the leg.
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2
Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil.
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3
Let simmer 1 minute and set aside to cool.
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4
Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it.
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5
When cool refrigerate and turn the leg several times during the next 24 hours.
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6
The next day, remove leg from marinade and insert slivered garlic into the meat.
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7
Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes).
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8
Add marinade ingredients, baste with marinade and reduce heat to 350 degrees.
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9
Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done.
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10
A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste.
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11
Serve with the sauce from the pan and white rice.
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12
Wash and thoroughly dry plums.
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13
Prick all over with a sharp needles and place in a deep enamel or glass dish.
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14
Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil.
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15
Then pour this mixture evenly over the plums.
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16
Let stand another day and the next day repeat this procedure.
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17
On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.
