Ingredients

1. 4 garlic cloves, minced
2. 1 tablespoon plus 1 teaspoon thyme leaves
3. 1 tablespoon cumin seeds
4. 2 teaspoons finely chopped rosemary
5. 2 teaspoons curry powder
6. 2 teaspoons fine sea salt
7. 1 1/2 teaspoons ground cumin
8. 1 teaspoon ground coriander
9. 1 teaspoon coriander seeds
10. 1 teaspoon coarsely ground white pepper
11. One 5-pound half leg of lamb, preferably from the hip section
12. 1/4 cup extra-virgin olive oil
13. 2 cups chicken stock or canned low-sodium broth

Directions

1. Preheat the oven to 250°. In a small bowl, combine the garlic with the thyme, cumin seeds, rosemary, curry, salt, ground cumin and coriander, coriander seeds and white pepper. Cut 16 slits, each about 1 inch long by 1 inch deep and spaced 1 inch apart, in the meat. Rub the spice mixture all over the lamb, working it into the slits. Set aside any spice mixture that does not adhere.
2. In a medium flameproof casserole, heat the oil. Add the lamb and lightly brown it on all sides over moderate heat, about 2 minutes per side. Add the stock and any remaining spice mixture. Cover with a sheet of buttered wax paper and a lid. Braise the lamb in the oven for 3 hours, or until very tender. Check the meat from time to time and baste as necessary to prevent it from drying out.
3. Transfer the lamb to a carving board. Strain the cooking juices through a fine sieve; skim the fat. Transfer the juices to a gravy boat. Thickly slice the lamb and serve with the juices.

Serve With

Braised seasonal mixed vegetables, such as carrots, leeks, shallots and potatoes.