Easter lamb in the oven by Athena Loizidou

Ingredients

• 1 lamb leg about 3 kg (tell your butcher to break the bone to bend so that it fits comfortably in the pan)
• 100 gr. mustard
• 30 ml fresh lemon juice
• 1 cube of beef broth without salt, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 10 bay leaves
• 1 onion cut into slices