5- to 6-pound leg of lamb, trimmed of excess fat
2 medium sized garlic cloves, peeled and cut lengthwise into paper-thin slivers
1/2 cup brandy
1 teaspoon ground cumin
1.5 Tablespoons salt
2 teaspoons ground black pepper
1/4 cup dry sherry
1/4 cup dry white wine
With the point of a small sharp knife, cut a dozen or more 1-inch-deep slits all over the surface of the leg of lamb and insert a sliver of garlic into each. Place lamb in roasting pan, and wrap in paper towels (or cheesecloth if you wanna be fancy), and drench thoroughly with the brandy. Cover pan with plastic wrap to avoid evaporation. Let marinate at room temperature for 2 hours.
Preheat oven to 450. Mix cumin, salt, and pepper in a small bowl, and combine sherry and wine in another. Unwrap the lamb, and place the leg, fat side up, on a rack in the roasting pan. Press the cumin mixture into the surface of the lamb, coating as evenly as possible.
Roast the lamb in the middle of the oven for 20 minutes. Then reduce the heat to 350, and baste with a tablespoon of the wine mixture. Roast 40-60 minutes longer, or until leg is cooked to taste (meat thermometer should read 130 for rare, 140 for medium, 150 for well done). Baste two or three more times with wine mixture while roasting.
Transfer to heated platter and let roast set for 15 minutes. Serve with mint jelly.