Easy Easter Leg of Lamb

For an even easier version of this recipe try using a boneless leg of lamb.

2 teaspoons minced garlic

1 tablespoon paprika

1 tablespoon salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon black pepper

1 (5- to 6-pound) leg of lamb, trimmed of fat

cup olive oil

Preheat the oven to 400 degrees. Place a rack in a 10 x 16 x 2-inch roasting pan. In a small bowl combine the garlic, paprika, salt, rosemary, thyme, oregano, and pepper. Make slits on the lamb and rub the mixture into the slits and over the outside of the surface. Rub with the olive oil. Place on the rack. Roast uncovered for 1 ½ to 2 hours or until a meat thermometer registers 140 degrees for medium.

To serve: Carve the lamb into thin slices.

Makes 10 to 12 servings.

NOTE: Most grocery stores stock boneless legs of lamb around Easter.