Roast Leg of Lamb - garlic

Method

• Position the oven racks so that the top rack is in the center of the oven.
• Preheat the oven to convection roast at 325F.
• 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.
• Coat a rack with nonstick spray and place over a shallow, open roasting pan.
• Place the lamb, fat side up, on the rack.
• Roast the lamb in the center of the oven for 8 to 11 minutes per pound or until an instant-read thermometer registers 130F for rare, 140F for medium, or 160 to 170F 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 5F.
• Combine 12 garlic cloves, 1 to 4 seeded jalapenos, 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.
• 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.