I love lamb cooked this way, falling off the bone with loads of flavour.
As a little cheat, I like to throw some potatoes and carrots into the pan for the last 3 hours. These gives me a gluten free option, while everyone else has flat breads I have potatoes and salad and the leftover potatoes and all of the carrots and onions are used the following day to make Cornish Pasties with the leftover meat and pan juices.
Serves 8 plus leftovers.
3kg leg of lamb
2 tablespoons sumac
1 tablespoon zatar
1 teaspoon chilli powder
6 garlic cloves
3 tablespoons olive oil
1 lemon, juiced
salt and pepper
2 onions, peeled and cut into 1cm rings
Preheat the oven to 150 degrees Centigrade.
In a mortar crush the garlic with salt and then add sumac, zatar, chilli, pepper,lemon juice and oil.
Take the lamb leg and slash deep cuts all over it, 2-4cm deep.
Spread the marinade all over the lamb, pushing it into the slashes and covering the ends.
Spread the onion over a roasting tin, top with the lamb.
Scrunch a piece of baking parchment in water, spread over the top of the meat.
Top the parchment with tin foil and seal well.
Pop in the oven and roast slowly for 8 hours.