Recipe for Roasted Young Spring Leg of Lamb Spanish Style 
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Yield:
8
Ingredients:
Amount Ingredient
1 whl Leg of lamb - (8 to 9 lbs) skinned, peeled,
shank bone removed
1 tbl Kosher salt
1 tbl Coarsely-ground black pepper
1 tbl Hot Spanish paprika
3 lrg Garlic cloves - (to 4) finely chopped
1/4 cup Chopped parsley
2 tbl Dry thyme leaves
2 tbl Dry oregano leaves
1/2 cup Spanish olive oil
4 lrg Red onions peeled, quartered
8 lrg Carrots peeled, and
cut into large chunks
Instructions:
Instructions: Preheat oven to 375 degrees.

Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron.

This recipe yields 8 to 10 servings.

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