3 medium red potatoes, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 medium white onion, halved and thinly sliced
2 garlic cloves, peeled and halved
1 cup cooked (or canned) garbanzo beans
1 large sprig epazote (if you can find it)
1 (3-pound) rolled and tied boneless lamb shoulder roast
Salt, preferably coarse, about 3/4 teaspoon, plus some for sprinkling on lamb
About 3 tablespoons chopped fresh cilantro
1 canned chipotle chile en adobo, seeded and finely chopped
About 1 1/2 cups salsa, store bought or home made
2 tablespoons finely crumbled Mexican queso anejo or Parmesan
Sprigs flat-leaf parsley, banana leaves, or lemon leaves, for garnish
1 cup good-quality manzanillo olives, pitted
Warm tortillas, as an accompaniment
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