Perna de borrego na tacho (leg of lamb with garlic)
1 leg of lamb 
6 medium potatoes
1 whole head of garlic
bay leaf
parsley
ground sweet pimiento
1 clove
tomato purée
red wine vinegar
dry white wine, olive oil, salt, pepper

Pound the peeled garlic in a mortar with a pinch of salt, spread this paste all over the leg of lamb and put the meat in a deep heavy pot with a lid and leave it to absorb the flavors for one hour.
Pour a full glass of wine and half a glass of vinegar (diluted with a little water) over the lamb; sprinkle the leaves from a sprig of parsley, a bay leaf, a teaspoonful of ground pimiento, 4-5 peppercorns, 3-4 tablespoons of tomato purée and olive oil over the meat.  Leave to stand for 3 hours, turning the meat over every now and then.
Cover the pot, place it on the stove and bring to the boil slowly; simmer for just under one hour then add the peeled potatoes cut into chunks and taste for salt; put the lid back on and cook until the potatoes are ready. 
Serve the leg of lamb with a tomato and cucumber salad.