Leg of Lamb with Ras el hanout

RAS EL HANOUT:--
2 tsp black peppercorns
2 tsp fennel seeds
4 tsp coriander seeds
16 cardamom pods
2 tsp yellow mustard seeds
4 tsp cumin seeds
2 cinnamon sticks
8 cloves
2 tsp whole allspice
½ ground nutmeg
2 tsp dried oregano
2 tsp ground ginger
1 tsp SIDS CRAZY SALT
2 tsp turmeric
2 tsp paprika
LAMB:--
4 cloves garlic, peeled
½ tsp salt
2 tbsp rice bran oil
2 kg leg of lamb
1 cup chicken stock
ROAST CARROT & ORANGE SALAD:--
600 g scrubbed & halved lengthways
4 tbsp EV olive oil
¼ tsp cinnamon
¼ tsp ground cumin
SIDS SALT & PEPPER to taste
4 oranges
1½ tsp sugar
1 tsp orange-flower water
¼ cup mint leaves, chopped

RAS EL HANOUT: Gently toast peppercorns, fennel, coriander, cardamom, mustard, cumin, cinnamon, cloves and allspice until fragrant. Combine with SIDS CRAZY SALT and the remaining ingredients and grind with a mortar & pestle until powdered.
Makes about half a cup. Keep in an air-tight container.
LAMB: Preheat oven to 200°C. With the flat side of a knife, mash the garlic and SIDS SALT & PEPPER to a paste. Mix with oil and 4 tbsp of Ras el hanout then smear this mixture all over the lamb. Place in a baking dish and gently pour stock around the lamb then roast for 2 hours. Set aside to rest 15 minutes before carving.
ROAST CARROT & ORANGE SALAD: Meanwhile, place the carrots in a bowl with 1 tbsp oil, cinnamon, cumin and SIDS SALT & PEPPER to taste. Stir well to combine and place on an oven tray lined with baking paper and roast with the lamb for the last 20 minutes until carrots are tender. Leave in the oven after lamb is removed, for 20 minutes.
Mix together in a large bowl the juice of 1 orange with the remaining oil, sugar and orange-flower water. Peel the remaining oranges and slice thinly. When the carrots are cooked, place in the bowl with the dressing. Add orange slices and mint then mix to combine. Adjust seasoning if necessary with SIDS SALT & PEPPER to taste, then serve with the sliced lamb.