Slow Roasted Leg of Lamb

1: Preheat your oven to 325°F.

2: Season the lamb leg with allspice, salt, pepper, and vegeta.

3: Add garlic, onions, and carrots around the lamb in the roasting pan.

4: Seal the pan and bake for 5-6 hours, depending on your oven and lamb size.

5: Once cooked, let the lamb rest for about 30 minutes.

6: For the rice, soak for 15 minutes, then wash and drain.

7: In a pot, add butter, coarse ground beef, and cook until browned.

8: Add the parboiled rice, Lebanese 7 spice, bouillon cubes, lamb drippings, and water.

9: Cook until rice absorbs the liquid and is tender.

10: Serve the lamb with the dirty rice and top off with your favorite roasted nuts.