Slow-Roasted Moroccan Leg of Lamb

Total time: 3 hours 30 minutes
    This is started hot, to brown the crust, then finished slowly.  It remains a lovely rose when sliced... and the crust is fantastic.... The best lamb I've had. This will easily serve 4 - 6.  Add more potatoes. Get a larger leg (and more potatoes) to serve more.

 Ingredients:

• 2lb leg of lamb
• 2 tbs soft butter
• 2 tbs olive oil
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp rosemary
• 3 cloves garlic, crushed
• 2 medium potatoes  

 Instructions:

• Make a paste of the butter, oil, cumin, paprika, rosemary and garlic.
• With a sharp knife make slits all over the lamb.
• Spread the paste on the lamb, covering it as best you can. 
• Roast for 10 minutes at 425F (220C). 
• Reduce temperature to 315F (160C) and roast for 3 hours, basting with pan juices every 30 minutes.
• 45 minutes before lamb is set to be done cut potatoes into large chunks and add to roasting pan, stir to coat with pan juices and continue to roast.
• To serve: Remove lamb and allow to rest for 10 - 15 minutes before carving. 
• Put potatoes back into oven, (turn oven off) to keep warm.
• When ready, slice lamb, arrange on platter with potatoes.