Steps:
Put the leg of lamb, largely trimmed of its fat, into an ovenproof tray and put in the very hot oven to sear for half an hour, turning it over once. Meanwhile put the garlic, rosemary, salt, spices and olive oil into the food processor and mix at high speed for one minute. It is best to use fresh rosemary and to grind your spices last minute: you use less spices for optimum results. When the meat is seared, baste it with the mixture on one side and put it back in the oven, which you lower to 220°C. (425°F.), repeat on the same side fifteen minutes later. After another fifteen minutes, turn the meat over and baste the other side twice at fifteen minutes intervals. Cover the meat with foil paper and let it cook for another hour. Transfer the meat to a serving dish and the sauce into a bowl and serve immediately with plain rice and steamed vegetables.