Mix the olive oil, garlic, herbs, and spices in a bowl to make a paste. Pat the lamb dry with a paper towel. Rub the mix all over the meat, especially on the fat, to add great flavor.

With a sharp knife, make light cuts across the fat on the lamb. Make them about an inch apart, going in two directions to make a diamond pattern. Only cut the fat, not the meat. This helps the fat melt and makes the top crispy while the meat stays juicy.

Set your oven to 325°F (165°C). Put the lamb in a pan with the fat facing up. Bake it uncovered for 30 minutes to brown the outside. Add the broth, cover the pan with foil, and bake for another 2 to 2.5 hours. It’s done when the meat is soft enough to pull apart with a fork.

Take the lamb out of the oven. Keep it covered with foil and let it sit for 15 to 20 minutes. This keeps it juicy. If you want it extra crunchy, put it back in under the broiler for 3 to 5 minutes. Watch it carefully so it doesn’t burn!

Move the lamb to a board. Cut between the bones or pull the meat apart with forks. It should be very soft. Serve warm and pour the juices from the pan over the top for extra flavor.