Slow roasted leg of lamb

Slow roasted leg of lamb marinated in cilantro, onion, garlic and spice marinade.
Then it is roasted in the oven until is is moist and fall-off-the-bone tender.
This an impressive centerpiece for your next Eid event and it hardly needs anything from you,
so let the oven do its work and lets get roasting.

Ingredients:

• 1 (6-pound) leg of lamb, bone-in
• 1 small onion, roughly chopped
• 4 cloves garlic
• 2 tablespoons cilantro
• 1 tablespoon ginger chopped
• juice of 1 lemon
• 2 tablespoons olive oil
• 2 teaspoons cardamom, powder
• 2 teaspoons coriander, powder
• 2 teaspoon cumin, powder
• salt, pepper to taste
• 1 tablespoon berbere recipe here (optional)
• 3 carrots , peeled, cut into chunks  (optional)
• 4 medium potatoes,peeled, cut into chunks (optional)

Directions:

• In a blender or a food processor blend the onion, garlic, cilantro, oil, lemon and the spices until combined.
• Rub the marinade all over the lamb and season with salt and pepper
• Put the leg of lamb in a large bag and wrap it tightly with little air in the bag as possible.
• Let it sit in your refrigerator for two hours to overnight.
• Remove the leg of lamb from the refrigerator and let it come to a room temperature.
• Sprinkle with  berbere, salt and pepper.
• Preheat the oven 450F
• Place lamb in a roasting pan and cover tightly with foil and place in the oven.
• Turn the oven temperature down to 325F
• Cook this for about 3 1/2 hours.
• Last 20 minutes when the lamb is cooked add the carrots and potatoes and cook uncovered.
• The lamb is ready when it falls of the bone,and the vegetables are tender. Remove the lamb from the oven and let it rest covered in a foil.
• As a side dish I have made quick spinach and cabbage and the potatoes where roasted with the lamb in the end. Serve over rice if you prefer.