Persian Roast Lamb 

Ingredients
1 leg of lamb
2 large onions
1 piece of ginger about 1 inch long
5 cloves of garlic
2 lemons, juiced
5 cardamom seeds
10 cloves
1 cinnamon stick about 1 inch long
1 teaspoon turmeric powder
2 teaspoon cumin powder
2 green chilies
2 tablespoon salt
1 tablespoon pistachio nuts (shelled)
1 tablespoon raisins
2 tablespoon yogurt
1 tablespoon honey
 

 Directions
Peel the onions, ginger & garlic, coarsely chop & put them in a food processor together with the juice from the lemons, cardamom, cloves, cinnamon, turmeric, cumin, chilies & salt. Process until you get a smooth paste (this will involve scraping down the sides several times & will take some time, but it is essential to get this paste smooth otherwise it will not properly impart its flavor to the meat). Trim any excess fat from the lamb & score both sides (criss-cross pattern) deeply with a sharp knife. Rub the marinade over the lamb, working it well into the cuts you have made. Leave to marinate overnight in the fridge. The next day mix together the pistachios, raisins & yogurt in a food processor and process until you get a smooth paste, then pour into a bowl & add the honey. Drip this mixture all over the meat. Put on a roasting tray, cover with foil & put in an oven at 350° F. (180° C) for 1½ hours. Remove from the oven and raise the temperature to 375° F(190° C). Remove the foil, baste with pan juices & put back in oven uncovered for another 30 minutes or so to get the marinade crispy on top.