Moroccan-style Roast Lamb

Lamb is by far the most popular meat in Morocco, where whole or half lambs are still cooked over open fires. in this oven roasted variation of M'choui the meat is cooked in a very hot oven to start and then finished in a coler oven until it is so tender that it falls from the bone .
INGREDIENTS

Serves 6
1 leg of lamb , 3-3½ pounds
3 tablespoon butter
2 garlic cloves, crushed
½ teaspoons cummin seeds
½ teaspoon cummin seeds 
¼ teaspoon paprika
pinch of cayenne pepper
salt
fresh cilantro, to garnish
bread or roast potatoes, to serve
Trim the lamb of excess fat and make several shallow diagonala cuts in the meat.
Combine the butter, garlic, cumin, paprica, cayenne pepper and salt and spread over the surface of the lambs. pressing the mixture into the slits. Set aside for at least 2 hours or overnight.
Preheat the oven to 425°F. 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 the oven temperature to 350°F and continue cooking for 1½-2  hours, until  the meat is well cooked and very tender, basting several times with the meat juices.
Place the cooked meat on serving plate and serve immediately. in Morocco, it is costumary to pull the meat away from the bone using a fork; however, it may be carved if you prefer, Garnish with fresh cilantro and serve Moroccan-style with bread, or with roast potatoes.

Source: ( The Around the World Cookbook)