5 to 6 lb. leg of lamb
2 cloves garlic, slivered
1 c. brandy
1 tsp. cumin seed
1 tsp. salt
1 tsp. crushed black pepper
1/2 c. dry sherry
1/2 c. white wine

You will also need cheesecloth.

Mix together white wine, sherry and 1/4 cup brandy. Use for basting.

Make holes in lamb with sharp knife and insert garlic in holes. Drench cheesecloth with 1/2 cup brandy and wrap lamb in it. Cover with plastic wrap and marinate at room temperature for at least 2 hours.

Preheat oven to 450°F. Mix cumin, salt and pepper. Unwrap lamb; press spices into lamb and place on rack, fat side up. Roast for 20 minutes. Reduce heat to 350°F and baste with wine mixture frequently. Remove meat and place on rack; let sit for 15 minutes. Heat remaining brandy; pour over lamb and ignite. Garnish and serve.