1) Remove all thicker layers of fat from the leg. Using a pointed kitchen knife, pierce about two inches on all sides and deeply press a garlic stick into each hole. Drizzle the meat with two tablespoons of oil, massaging it in with the heel of your hand.
2) Lightly fry greens and onions with a little oil in a frying pan. Preheat the oven to 150 °C.
3) Heat a roasting pan suitable for the leg with the remaining oil on the kitchen stove until light smoke is formed. Put the leg in and sear it on all sides until the surface is browned. Now season with salt and season with pepper.
4) Extinguish the meat with a quarter of a liter of red wine. Add the roasted onions, rosemary, greens, sage and apricots. Remove from the stove and put it firmly in the heated stove with the lid closed.
5) Turn the leg of lamb every hour to the other side, basting with two tablespoons of sour whipped cream and adding red wine.
6) Remove the lid after four and a half hours, pour the remaining red wine and add the rest of the sour whipped cream from the first cup.
7) During the roasting time, mix yogurt with nuts, cayenne pepper and honey and fill into small dessert bowls according to the number of servings.
8) After five hours, taste with a tablespoon to see if the meat can be removed from the bone. If more resistant, add another half hour of roasting with occasional baste.
9) Remove the leg from the b
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