Vineyard Leg Of Lamb - cooking recipe

Ingredients

5 lb. leg of lamb, trimmed of excess fat and with the fell (the parchment-like covering) removed
2 medium sized garlic cloves, peeled and cut lengthwise into paper thin slices
1 c. brandy
1 tsp. ground cumin
1 1/2 Tbsp. salt
2 tsp. freshly ground black pepper
1/4 c. dry sherry
1/4 c. dry white wine
sprigs of watercress (for garnish)

Preparation

With the point of a sharp knife, cut a dozen or more 1-inch deep slits all over surface of the lamb.
Insert slivers of garlic into each slit.
Cut double thickness of cheesecloth large enough to entirely cover leg.
Drench it thoroughly with 1/2 cup brandy. Wrap leg in cloth and cover with plastic to prevent evaporation. Marinate at room temperature for at least three hours.
Preheat oven to 450\u00b0.
Mix cumin, salt and pepper in one bowl.
Combine sherry and wine in another.