Tender & flavorful Middle Eastern leg of lamb

Instructions

To marinate meat:

1. Peel your garlic and onions, and roughly chop to a size that is manageable for your food processor or blender
2. Add all the marinade ingredients to your blender/food processor and process them into a fine paste
3. Prepare your lamb leg by trimming excess fat where desired, don't remove all of it or the leg can dry out
4. Make about 15-20 holes in the leg with a knife and in each one place a sliver of garlic and 1-2 peppercorns
5. Coat the lamb in the marinade making sure it is pressed into the meat. Refrigerate and allow to marinate for 12 hours minimum

To cook the meat:

1. Remove the meat from the fridge an hour before cooking, and remove all of the onion marinades from its surface
2. Prepare a deep baking dish with a wire rack, or by laying in a bed of onion circles. Then place the lamb on top
3. Grate nutmeg freshly onto both sides of the lamb leg, then cover tightly with foil
4. Place in an oven set to 180c (350f) to bake for 3-4 hours
5. Around the 2.5 and 3-hour marks remove and check to see doneness by pocking with a dinner knife. Once there is little resistance, remove the foil and allow it to brown
6. Remove from the oven once you can easily poke a knife into it
7. Allow resting for 15-30 minutes before removing any bones and carving it

To cook the roast vegetables:

1. Peel and slice your carrots, potatoes, and onions to your desired shape/size
2. In a blender combine the onion, salt, pepper, and some deglazed lamb juices into a fine paste
3. Mix the paste into the vegetables and place on a baking sheet lined with foil
4. Roast the vegetables for an hour until fully cooked and softened