Vineyard Leg Of Lamb - cooking recipe

Ingredients

1 (5 to 6 lb.) leg of lamb (trim fat)
2 cloves garlic, cut lengthwise into thin slivers
1 c. brandy
1 tsp. ground cumin
1 1/2 Tbsp. salt (I use less)
2 tsp. black pepper
1/4 c. dry sherry wine
1/4 c. dry white wine
mint sprigs (for garnish)

Preparation

With the tip of a knife, cut a dozen slits 1-inch deep all over the surface of the lamb; insert a sliver of garlic in each slit.
Cut a double thickness of cheesecloth about 16-inches wide and 20-inches long and drench it with 1/2 cup of the brandy.
Wrap the cloth around the lamb and cover with plastic wrap.
Marinate at room temperature about 2 hours.