Cooking the Lamb
1. Mix ginger, cloves, cinnamon, allspice, garlic, black pepper, cardamom, cayenne, and salt together.
2. Dry rub the lamb with the spice mixture and then refrigerated for 12-24 hours.
3. Remove from the fridge and let the lamb come to room temperature.
4. Heat oven to 250 degrees.
5. Heat a castiron with a small amount of oil. Sear each side of the lamb in the skillet.
6. Transfer the seared lamb to a dutch oven or roasting pan and put it in the oven. Cook for 4-6 hours or until the internal temperature is 145 degrees.
7. Let rest for 10 minutes (so the juices settle).
8. Serve!
