Zarb-Style Lamb and Vegetable Pit Roast

In a large bowl, combine the olive oil, cumin, coriander, smoked paprika, salt, and black pepper to create a marinade.

Add the lamb chunks to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight.

Prepare your cooking pit: Dig a hole approximately 3 feet deep and 2 feet wide. Line the bottom and sides with large, flat rocks. Build a fire in the pit using hardwood, allowing it to burn down to hot coals for about 2-3 hours.

While the coals are heating, layer the marinated lamb, potatoes, carrots, and onions in a large, heavy-duty metal pot or Dutch oven. Ensure the pot has a tight-fitting lid.

Once the coals are ready, carefully remove most of them from the pit, leaving a thin layer at the bottom. Place the pot with the lamb and vegetables directly onto the remaining coals.

Cover the pot with the removed hot coals, then cover the entire pit with a metal sheet or large flat stones. Seal the edges with dirt to trap the heat and smoke. Allow to cook for 5-6 hours.

After 5-6 hours, carefully uncover the pit and remove the pot. The lamb should be fall-off-the-bone tender and the vegetables soft and flavorful. Serve immediately.