Homemade Zarb

Preheat the oven to 160°C. Pat the lamb dry; peel the potatoes and carrots and cut into large chunks, quarter the onions, and leave the garlic as a whole head, removing only the outer papery layer.

Mix together the olive oil, salt, black pepper, coriander seeds and cinnamon. Rub this mixture over the lamb on all sides and let it sit for 10 minutes.

Toss the potatoes, carrots, onions and garlic with half of the spiced oil, coating the vegetables evenly.

Arrange the vegetables in a deep roasting dish, then place the lamb on top, either on a rack or directly on the vegetables, so the meat juices drip down onto them.

Cover the dish tightly with foil, pressing down the edges, and roast for 150 minutes at 160°C. This sealed, slow-cooking method recreates the principle of zarb: the meat and vegetables braise gently in their own moisture and juices.

Carefully remove the foil, raise the temperature to 220°C and roast for another 15 minutes to brown the lamb and vegetables.

Let the zarb rest for 10 minutes, then serve the lamb together with the roasted potatoes, carrots, onions and garlic.