Ingredient:

• 1 (6 to 7 pound) bone-in leg of lamb roast, fat layer trimmed to 1/4-inch
• 2 tablespoons kosher salt (see Note)
• 2 tablespoons chili powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground ancho chile
• 1/2 teaspoon ground chipotle
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1 orange, juiced
• 1 lemon, juiced
• 2 limes, juiced
• 2 cups chicken broth
• 1 red onion, sliced
• 2 pounds Yukon gold potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt