Ingredients

Lamb & Marinade

• 4–5 lb lamb shoulder or leg

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 preserved lemon (or zest + 1 tbsp juice)

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp paprika

• ½ tsp cinnamon

• ½ tsp turmeric

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tbsp rosemary, chopped

• 1 tbsp parsley, chopped

Roasting Base

• 1 large onion, sliced

• 2 carrots, chopped

• 1 cup broth (chicken or vegetable)

• ½ cup green olives

Instructions

1. Mix Marinade
   Combine oil, garlic, lemon, spices, salt, pepper, and herbs into a paste.

2. Season Lamb
   Rub mixture evenly over lamb.
   Optional: Marinate 2–12 hours for deeper flavor.

3. Prepare Roaster
   Add onions and carrots to bottom of roaster. Pour in broth.

4. Assemble
   Place lamb on top. Add olives around base.

5. Roast

   • Preheat oven to 325°F (163°C)

   • Cover and cook 2.5–3 hours

   • Baste occasionally

6. Finish
   Remove lid for last 30 minutes to brown.