Ingredients:

1 Leg of lamb, 3-31/2 lbs
3 tablespoons butter
2 garlic cloves crushed
1/2 teaspoon cumin seeds
1/4 tsp paprika
pinch of cayenne pepper
salt
fresh cilantro to garnish

Trim the lamb of excess fat and make several shallow diagonal cuts in the meat.

Combine the butter, garlic, cumin, paprika, cayenne and salt. Spread over surface of the lamb, pressing the mixture into the slits. Set aside for at least 2 hrs or overnight.

Preheat oven to 425 degrees. Place the meat in a large roasting pan and cook for 15 minutes. (be warned: the butter will burn, but the resulting flavor is delicious.) Reduce oven temperature to 350 degrees and continue cooking for 1 1/2-2 hrs, until the meat is well cooked and very tender basting several times with the meat juices.

Place the cooked meat on a serving platter and serve immediately. It is customary to pull meat away from the bone with a fork but it can be carved if preferred