Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced).
2.Dry-fry spices in a small frying pan until fragrant. Combine spices, salt and 1 tablespoon of the oil in a small bowl.
3.Using a small sharp knife, cut slits into lamb at 2.5cm (1-inch) intervals, push garlic into cuts.
4.Heat remaining oil in a large flameproof baking dish on stove top over medium heat, add lamb, brown on both sides. Remove lamb from dish.
5.Add shallots and carrots to dish, cook, turning, until browned. Remove from dish, reserve.
6.Place lamb in dish, then rub all over with spice mixture. Pour the water around lamb, cover loosely with foil. Transfer to oven, roast 1½ hours.
7.Reduce oven temperature to 160°C (140°C fan forced). Uncover lamb, roast a further 1 hour. Add carrots and shallots, roast a further 30 minutes or until lamb is tender. Cover lamb, rest 10 minutes, then slice thickly. Strain pan juices into small heatproof jug.
8.Serve lamb with shallots, carrots and pan juices.
