Moroccan Slow Roast Leg of Lamb (4 Hrs)

I prepare meals that will be tasty flavor explosions. I try out all kinds of foods and recipes and adapt them to my own tastes. I've rated the ones I've tried and some are 5 stars.

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subheading: A Leg of lamb with bone is usually between 4 to 6 lbs (2 to 3 kgs):

5 to 6 lbs ( 2.5 kg) Leg of lamb (with bone, trim excess fat)

subheading: Dry rub:

1 tbsp Kosher salt

1 tbsp ( 120 ml) Black pepper (or stock/water)

1 tbsp Garlic powder

1 tbsp Paprika

3 tbsp Ras el hanout

subheading: Marinade:

2 sprigs Rosemary fresh (finely chopped )

4 sprigs Thyme fresh (finely chopped)

1 large Lemon zest

6 to 8 large Fresh garlic cloves (grated)

3 inch Fresh ginger (grated)

4 tbsp Lemon juice

4 tbsp Olive oil

3 tbsp Honey (or date syrup)

subheading: For the roasting pan:

2 large Onions (halves)

2 large Garlic bulbs (halves)

1 lb ( 500 g) Shallots (skin on (optional) )

10 to 12 ( 250 g) Garlic cloves (skin on (optional) I use fresh garlic shallots)

2 cups ( 500 ml) Broth or stock (chicken, beef, or lamb )

Directions at veenaazmanov.com

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