Epic Lamb Roast

Yes, I'm going to stick with the name that was on the original recipe, as it is entirely appropriate, I assure you :)  I'd never made a lamb roast before and wanted to make a special dinner for my family back around Easter but never got around to posting it until now (my apologies for the delay).  The original blog indicates that this is a family recipe from a woman living in Egypt, thus I'm going to say this was my first dabble in Egyptian cuisine (and I loved it!).  Although it requires an overnight in the fridge, it's quite easy to prepare overall--just not a fast recipe by any means.
Original blog post recipe link:
http://www.mattersofthebelly.com/my-familys-epic-lamb-roast/
I followed the recipe very closely; only slight modifications were done.

Ingredients:

1 bone-in leg of lamb, around 4 1/2 lbs.
2 onions
3 carrots
2 tsp. bottled minced garlic
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 tsp. crushed red pepper flakes
1 1/2 tsp. salt

Instructions:

1. Use the grater blade on the food processor and process the onions and carrots.

2. In a medium bowl, combine the carrot/onion mixture with all of the spices.

3. Place the leg of lamb in a large roasting pan or cast iron pot (I chose my cast iron Dutch oven), then rub the mixture all over the lamb.

4. Cover the pot and let rest in the fridge overnight.

5. The next day, preheat oven to 320°F.  Remove lamb from fridge and place in oven; cook for 3 hours (covered).

6. After 3 hours, remove the lid and roast for another 2-3 hours.  Every half hour or so, check on the lamb and baste it a couple of times using a large spoon to scoop up some of the sauce.  The crust will turn darker and darker.  If you run out of liquid for any reason, add hot water a cup at a time (I think I had to add just one at the very end when I made).  These are pix of the progression over the 3 hours:

7. Remove lamb from oven, serve with favorite side, and enjoy!