This makes for succulent, spice-crusted lamb that falls off the bone. Makes the whole house smell delicious too.
1 leg of lamb
3 cloves of garlic
2 tea spoon cumin
1 tea spoon paprika
3 tea spoon coriander
1/4 tea spoon salt
1. Pre-heat oven to 425F
Grind the spices and combine with the butter.
2. Crush the garlic and add to the butter. Mix until smooth and incorporated.
3. With a small sharp knife, make little incisions into the lamb all over, making little pockets.
4. Rub the butter mixture all over, making sure some goes into those pockets. Place on a grill in a roasting pan. Cover with aluminum foil.
5. Put in the oven. Bake for 10 minutes. Baste the meat and lower the oven to 315F. Cook for an other hour, hour and a half, basting every 30 minutes. The roast is done when the meat pulls easily from the bone (or starts to fall apart, if you have a boneless roast).
6. Slice and serve.