Pre heat the oven at 180-200°C.
Combine the zest of one lemon with garlic and Vegeta Gourmet stock.
Sprinkle the lamb with salt and rub the marinade over it. Transfer the lamb to a baking dish.
In a pan, fry the onion briefly and add to the lamb.
Add the water, cover with aluminium foil and roast the lamb in the oven for about 90 minutes.
About 1 ½ hours later remove the foil, drizzle the lamb with the remaining olive oil and sprinkle with almonds.
Add the wine and continue roasting uncovered for about 20 minutes or until the roast is golden brown.
Transfer the roast to a plate and keep warm.
Pour out only the fat from the baking tin and blend the remaining juices and onion with a hand held blender. Stir in rosemary leaves and cook the sauce until combined well and slightly reduced.
Carve the roasted leg of lamb, drizzle with the sauce and serve with boiled vegetables.
Roasting time for lamb is about 20 minutes per 500 grams of meat. Baste frequently with roasting juices or if scarce, with a little warm water.
If you do not like the distinct smell of lamb, you can marinate the lamb with the zest and juice of one lemon, rosemary, thyme and unpeeled garlic cloves. Leave the lamb with seasoning in the fridge for a minimum of 2 and up to 24 hours.