One of Lin's friends gave us a whole leg of lamb. I want to wrap the leg
in parchment and cook it slowly. I'm not in the mood for Greek food or
for the common pairing of lamb with mint and/or garlic. A Moroccan spice
combination appeals more than those, but I hesitate to cook anything
*too* distinctive because it limits the way you can use the leftovers --
and there will be a LOT of leftovers.

What flavors would you use with a slow-cooked leg of lamb?

Bob