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1
Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this).
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2
Use a sharp paring knife to cut slits all over the lamb.
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3
Lightly salt meat on both sides and place in a large roasting pan.
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4
Mix together butter, cumin, coriander, paprika, pimenton and garlic.
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5
Smear butter mixture over surface of meat.
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6
Allow meat to come to room temperature.
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7
Heat oven to 450 degrees.
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8
Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown.
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9
Reduce heat to 350 degrees.
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10
Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp.
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11
If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly.
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12
In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
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13
Transfer lamb to a large platter or cutting board and serve piping hot.
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14
Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces.
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15
Serve with cumin-flavored salt, harissa and warm chickpeas if desired.
