In a food processor add onions, olive oil, paprika, turmeric, saffron water, cinnamon, coriander, cumin, salt and pepper to taste, parsley and sugar substitute. Blend until well incorporated - thick paste.

make triangle slits on the top of the fat side of the leg of lamb. Remove any tough fascia from the bottom of the leg of lamb. Cut deep slit with your knife just big enough to slide in a whole garlic clove into the meat in 6-8 places. Drizzle the leg of lamb with the marinade and rub all over the lamb. Marinate the leg of lamb covered in the refrigerator overnight.

For a 4.5 pound semi-boneless leg of lamb it was 30 minutes of browning in the oven, then followed by reducing the temperature and adding the aromatics and liquids and braised covered for 3 hours and then 30 – 60 minutes of browning and 20 minutes of resting and making the gravy for a total of 4 hours and 45 minutes of cooking. If you want to eat around 6 pm… start the process around 1pm in the afternoon.

Preheat oven to (425 F or 218 C) Place the chopped onions and extra garlics at the bottom of the pan. Place the marinated leg of lamb on top of vegetables and season to taste with salt and pepper and drizzle with fresh lemon juice. Roast UNCOVERED for about 30 minutes with the fat side up just until browned nicely. Keep an eye on it, so it does not get too browned. Check it at 15-20 minutes.

Remove the leg of lamb from the oven. Reduce the temperature to (300 degrees F- 148 C). Turn the leg of lamb upside down with the fat side down. Pour the chicken broth around the leg of lamb. Cover tightly with heavy duty aluminum foil. Place the leg of lamb back in the oven and cook for about 3 hours at this lower temperature. Check on it after 2 hours to make sure that you still have liquid in the pan and that the leg of lamb is starting to get tender. After the 3rd hour, check to see that the leg of lamb is tender, almost falling off bone.

Remove the aluminum foil and turn up the temperature and cook for about 30-60 minutes until the leg of lamb is fall off the bone tender and nicely browned. Remove from oven and tent with foil and keep warm and rest for about 20 minutes.

In the meantime, strain your juice to remove garlic and onions, (REMOVE the OIL from the top of the pan sauce with a spoon. You will have a lot of oil) place in a sauce pan and heat with cornstarch slurry until the back of a spoon clings. Remove from the stovetop and add a dab of butter and stir. Check and adjust seasoning.

Garnish with parsley. Serve your Slow roasted Moroccan Spiced leg of lamb at the dining room table. The meat is so tender you can just pull apart with 2 forks. Drizzle over the golden Moroccan spiced gravy over the lamb and enjoy!