Twelve Hour Lamb Shoulder with Ras el Hanout

Ingredients

• One 4-pound bone-in lamb shoulder, patted dry
• 2 tablespoons fine sea salt
• 1/4 cup extra-virgin olive oil
• 1/2 cup ras el hanout (recipe follows)
• 3 medium carrots, cut in half crosswise
• 1 red onion, peeled and cut in half lengthwise
• 1 fennel bulb, quartered
• 1 head garlic, halved, or 3 stalks of green garlic, trimmed
• 1 preserved lemon, halved lengthwise
• 2 tablespoons unsalted butter
• 1/2 cup cumin seeds
• 1/4 cup dried rose petals
• 1/4 cup coriander seeds
• 3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
• 5 tablespoons smoked paprika
• 1 tablespoon black peppercorns
• 2 tablespoons ground cinnamon
• 1/2 teaspoon allspice
• 1/8 teaspoon freshly grated nutmeg

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