Zarb

Ingredients

• 4 lbs lamb, large bone-in pieces
• 2 tbsp baharat spice blend
• 1 tbsp cumin
• 4 cloves garlic, minced
• 2 onions, quartered
• 4 potatoes, halved
• 4 carrots
• 2 tbsp oil
• Salt and pepper, to taste

Instructions

1. 1Rub the lamb generously with baharat, cumin, garlic, salt, and pepper, and let marinate at least 1 hour.
2. 2Layer the vegetables in the bottom of a deep pot or pit-cooking vessel, and place the seasoned lamb on top.
3. 3Drizzle with oil and seal the pot tightly to trap steam.
4. 4Traditionally cook buried over hot coals in an underground pit for 2-3 hours; alternatively, roast tightly covered in a 300°F oven for 2-3 hours.
5. 5Check that the lamb is fall-off-the-bone tender before removing.
6. 6Arrange the lamb and vegetables on a platter and serve with rice or flatbread.

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