Steve replied:

>> 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?
>
> Lamb pathia or fessayun?
>
> Then of course there is phal.

I had been thinking of an simplified fesenjan (because of the leftover
conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
ground pecans (Lin's allergic to walnuts), and reduced pomegranate
juice. I think that's what I'll do. Thanks!

Bob