INGREDIENTS 

FOR THE LEG OF LAMB

• 1 (4 to 5 pound) bone-in leg of lamb
• 6 cloves garlic
• 1/4 teaspoon extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper

FOR THE PASTE

• 1 large lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 2 teaspoons paprika
• 1 teaspoon fresh ground pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon or to taste cayenne pepper
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 6 cloves garlic, minced
• olive oil, for drizzling
• coarse salt, to taste

FOR THE POTATOES

• 2 pounds small potatoes, halved
• 1/4 cup fresh chopped parsley, for garnish

INSTRUCTIONS 

LEG OF LAMB

1. Trim excess fat from leg of lamb and transfer the leg to a roasting pan.
2. Using a knife, make 6 shallow incisions into the leg and set aside.
3. In a small shallow bowl combine 6 cloves garlic, 1/4 teaspoon olive oil, thyme leaves, salt, and pepper; using the back of a fork, press into the garlic to mash it, and stir around to combine it with the rest of the ingredients. If you have a mortar and pestle, use that to make the mixture.
4. Stuff the garlic-herb mixture into the incisions. Set aside.

FOR THE PASTE

1. In a mixing bowl combine lemon juice, olive oil, paprika, fresh ground pepper, cumin, cayenne pepper, rosemary, thyme leaves, and minced garlic; mix until thoroughly incorporated.
2. Set aside two tablespoons of the paste. Cover and refrigerate.
3. Use the rest of the paste to rub all over the lamb leg. 
4. Sprinkle lemon zest over the leg of lamb.
5. Cover the lamb with foil and let stand 4 hours in a cool place, or overnight in the refrigerator.

PREHEAT OVEN TO 350F.

1. Remove lamb from fridge and let sit on counter for 20 minutes before cooking.
2. Cut up the potatoes and arrange around the leg of lamb.
3. Drizzle a bit of olive oil over the lamb and the potatoes; toss potatoes to coat.
4. Take the reserved marinade/paste and, using a pastry brush, brush the paste over the potatoes.
5. Sprinkle coarse salt over potatoes and lamb.
6. Roast for 1 hour and 10 minutes, mixing through the potatoes few times during cooking.
7. After 1 hour, check for doneness; Lamb is cooked through at 145F. For medium-rare, remove lamb from oven at 125F.
8. Remove from oven and allow meat to rest 15 to 20 minutes before carving.
9. Garnish with parsley and serve.