1: Clean any excess fat and silver skin from the lamb to reduce the smell and gaminess. Then wash and pat dry.
2: Score the meat on each side so the marinade can penetrate better.
3: Marinate the lamb with both the dry rub and the yogurt mixture.
4: Wrap the lamb with foil and let it sit for 5–6 hours, or preferably overnight in the fridge.
5: In a roasting pan, add onions and broth (or water).
6: Place the lamb on top and cover the pan with foil.
7: Preheat the oven to 325°F and bake for 3–4 hours, or until fork-tender.
8: Spoon the pan juices over the lamb every hour.
9: Remove the foil, increase the heat to 425°F, and roast for 15–20 minutes to brown.
10: Garnish with pomegranate seeds, cilantro, and sumac.
