Roast Leg of Lamb

Preparation

1. Step 1

   Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 325°F. Cut slits in the fat cover of the lamb with a knife. Push slices of garlic into the cuts as deeply as possible. Combine the paprika, rosemary, salt, and pepper and rub the lamb all over with the mixture.

   Step 2

   Coat a rack with nonstick spray and place over a shallow, open roasting pan. Place the lamb, fat side up, on the rack.

   Step 3

   Roast the lamb in the center of the oven for 8 to 11 minutes per pound or until an instant-read thermometer registers 130°F for rare, 140°F for medium, or 160° to 170°F for well-done. Remove the lamb from the oven, cover with foil, and let it rest for 15 minutes, during which time the internal temperature will rise by 5°F.

2. Leg of Lamb with Jalapeño and Garlic Marinade

   Step 4

   Combine 12 garlic cloves, 1 to 4 seeded jalapeños, 1/2 cup freshly squeezed lemon juice, 2 tablespoons Dijon mustard, 2 teaspoons kosher salt, and 2 teaspoons freshly ground black pepper in a blender or the bowl of a food processor fitted with the steel blade and process until smooth. Rub the lamb with this mixture and marinate in the refrigerator for 2 hours. Continue from step 2 above.

3. Marinated Leg of Lamb with Peppercorn Crust

   Step 5

   Combine 1 tablespoon crushed multicolored peppercorns, 1 tablespoon crushed dried rosemary, 1/2 cup fresh mint leaves, 5 crushed garlic cloves, 1/2 cup red wine vinegar, 1/4 cup soy sauce, and 1/2 cup dry red wine. Place the leg of lamb in a large nonreactive container and pour the mixture over it. Refrigerate for at least 8 hours, turning the meat two or three times. Remove it from the marinade and spread with 2 to 4 tablespoons Dijon mustard and pat 2 tablespoons crushed multicolored peppercorns into the mustard. Continue from step 2 above.