Preheat the oven to 150°C (300°F) on the convection setting.

Lay the onions, carrots, and garlic on the bottom of a roasting pan, then pour in about 1/2 cup of water.

Score the leg of lamb.

Rub the Moroccan spice over the meat. We suggest using a disposable glove to prevent staining your hands.

Bake uncovered for approximately 5 hours, or until the lamb reaches an internal temperature of 71°C (160°F), adding water if necessary to keep the base from drying out.

It should be pull-apart tender.

To make a sauce, crush the garlic in the pan, then strain the juices. Remove most of the fat from the drippings and return the juices to the pan. Add a little beef or chicken stock if there isn't enough liquid. Thicken with cornstarch.