Place the lamb in a container with the sliced lemon, bay leaves and salt. cover with hot water and let stand for about 2 hours. Discard the water and lemons.
Meanwhile, mix all the ingredients for the marinade and blend with a hand blender. Involve the lamb in this marinade and leave it in the fridge overnight.
Preheat the oven to 190ºC. On a platter place the lamb with the marinade and 2 onions cut into half moons. Take it to the oven for about 1 hour and a half. Occasionally withdraw to Turn the meat over and drizzle with the sauce.
In a pan, place a drizzle of olive oil and chopped garlic. Add the Jasmine rice and leave fry for 1 minute. Then add hot water, cover and cook over low heat for about 10 minutes. After this time transfer to a platter and bake for more 10 minutes.
Serve the rice with the lamb and sprigs of rosemary.
