PASTE
2 ts Ground cumin
2 ts Paprika
6 tb olive oil
1 5-pound Leg of lamb; (up to 6)
1/4 c Lemon juice
3 tb Parsley; minced
2 ts Black Pepper; ground
2 tb garlic; Finely minced
1/2 ts Cayenne pepper
5 cloves garlic; chopped
1 1/2 ts Ground coriander
1/2 c Chopped fresh parsley
Chop the 5 cloves garlic and 3 Tbs parsley together, make slits in the meat and stuff with this mixture.
Combine the paste ingredients to make a paste.
Rub the paste over the lamb. Let it stand 4 hours to overnight (I prefer overnight).
Roast in a 350 degree oven to desired doneness, basting with the juices.
Pour the fat from the pan, add 1 cup boiling water, scrape the pan, cook 2 to 3 minutes, strain into a sauce boat.