2-3 lbs boneless leg of lamb
3 cloves of garlic, chopped
2 tbsp olive oil
1/3 tsp cumin
1/4 tsp cinnamon
Salt + pepper
Rub the lamb with spices, olive oil and salt. Insert garlic into inscisions (1/2 inch deep) in the lamb.
Bake covered with foil at 375 for 40 min and then uncovered for another 50-60 min. Add seasoned young potatoes into the baking sheet with the meat, if using, when you uncover the meat.
Sauce: Reduce 1 cup of frozen blackberries, 1/2 cup water, 2 tbsp sugar, 1/2 tsp salt for about 10 min on medium heat. Add 1/4 cup of balsamic vinegar and taste (may need a bit more salt for balance). Remove from heat and add 1 tbsp of truffle oil.
Rest the meat for 15 minutes and then slice. Serve with fresh English peas, potatoes and the sauce.