Slow-Roasted Lamb With Cumin

I serve this with couscous, pumpkin sweet potato stew, and sauteed brussels sprouts and beets.

Ingredients:
1 leg of lamb, 5 lbs. (bone in or out)
2 ounces unsalted butter, softened at room temperature
3 garlic cloves, crushed
2 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon paprika
1 T ground cumin, extra, for service
1 1/2 teaspoons coarse salt, for service

Preparing the lamb:
Preheat the oven to 425 degrees F. With a sharp knife, cut small deep slits in the top and sides of the lamb.

Mix the butter, garlic, cumin coriander, paprika and 1/4 teaspoon salt in a bowl to form a smooth paste. With the back of a spoon, rub the paste all over the lamb leg, then use your fingers to spread the paste evenly, making sure that all of the lamb is covered.

Put the lamb, bone-side down, in a deep roasting pan and place on the top shelf of the oven. Back for 10 minutes, then baste with the pan juices and return to the center rack of the oven. Reduce the oven to 315 degrees F. Bake the lamb for 3 1/4 hours, basting it every 20 to 30 minutes to ensure that it stays tender and full of flavor. Carve the lamb into chunky pieces. Mix the extra cumin with the coarse salt and serve it on the side for sprinkling over.

Serves 6