Carefully separate the leg of lamb from the bone, and pound out the thicker pieces. Rub Vegeta, rosemary and crushed garlic on the meat surface. Dribble the lemon juice on the meat, then place the prosciutto strips on the meat.
Roll the lamb, tie with cooking string, and salt the meat on the outside. Pan fry the roll on all side, add vegetables and fry together for a few minutes.
Remove the roll and vegetables from the pan, place in a baking pan, add water (50 ml), cover with foil and bake at 200 °C for approximately 45 minutes.
Peel potatoes, boil shortly (5 minutes) and drain. Remove the foil from the pan, add the potatoes, mix with vegetables, and bake for approximately 20-25 minutes.
Remove the string from the baked lamb, allow to cool shortly, and then slice.
Serve with vegetables and lamb lettuce salad.
Briefly cool the roast lamb so that the thread can easily be removed.