Ingredients

4 packed cups chopped fresh flat-leaf parsley

1 packed cup chopped fresh mint leaves

25 cloves garlic, mashed (see tip, below)

2 1/2 pounds carrots, sliced into 1/4-inch-thick rounds

1/2 teaspoon finely chopped jalapeño pepper

2 tablespoons ground allspice

1 teaspoon ground cardamom

1/2 teaspoon grated nutmeg

1/2 teaspoon ground cloves

2 teaspoons salt

1 teaspoon black pepper

4 1/2 pounds boneless leg of lamb, butterflied, trimmed of excess fat, rinsed, and patted dry

1 pound onions, halved

One 3-inch cinnamon stick

2 bay leaves

1/4 cup red wine vinegar

1 cup red wine

low-sodium canned chicken broth, or verjus

1 to 2 tablespoons all-purpose flour

Description

When There Is A Whole Lamb On The Arab Table, The Occasion Is A Special One. It Is Prepared To Celebrate The Birth Of A Child, A Marriage, The...

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