Roast Leg of Lamb

6 pound leg of lamb (6 to 7)
1 whole bulb of garlic separate into
cloves, peeled
olive oil
juice of two lemons
salt pepper, paprika
1 sprigs fresh rosemary

Preheat oven to 425�F. Remove most of visible fat and discard. Cut cloves of garlic into slivers. Make slits in meat with sharp knife and insert slivers of garlic (one in each slit). Brush surface of meat with olive oil and squeeze lemon juice over all. Season with salt, pepper and paprika. Place leg of lamb in roast pan and spread rosemary sprigs over top. Roast 30 minutes. Turn oven down to 325�F and continue roasting, 30 minutes per pound total cooking time.

IMPORTANT: Do NOT baste. When you slice meat, you will see the pockets of roasted garlic in the meat, which enhances the flavor.