Mix together all the spices with the olive oil, excluding the salt and pepper
Use the salt and pepper to season the lamb, and then cover the lamb with the olive oil mixture
Place the lamb on the rack in a roasting pan. Add 1 cup of water and a half a cup of olive oil to the bottom of the pan( this is for basting, make sure the liquids don’t touch the lamb)
Roast uncovered for 45 minutes, while basting the lamb once or twice
Cover the lamb for another 2 hours while basting the meat every 45 minutes
Remove the lamb and let cool off a bit and then remove the bone, it should come right off.
For gravy: Take all the juices left over in the pan and add 1 cup of red wine and 2 tsp corn starch and reduce for 10 minutes.