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1
Position the oven racks so that the top rack is in the center of the oven.
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2
Preheat the oven to convection roast at 325F.
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3
Cut slits in the fat cover of the lamb with a knife.
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4
Push slices of garlic into the cuts as deeply as possible.
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5
Combine the paprika, rosemary, salt, and pepper and rub the lamb all over with the mixture.
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6
Coat a rack with nonstick spray and place over a shallow, open roasting pan.
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7
Place the lamb, fat side up, on the rack.
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8
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.
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9
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.
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10
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.
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11
Rub the lamb with this mixture and marinate in the refrigerator for 2 hours.
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12
Continue from step 2 above.
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13
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.
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14
Place the leg of lamb in a large nonreactive container and pour the mixture over it.
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15
Refrigerate for at least 8 hours, turning the meat two or three times.
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16
Remove it from the marinade and spread with 2 to 4 tablespoons Dijon mustard and pat 2 tablespoons crushed multicolored peppercorns into the mustard.
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17
Continue from step 2 above.
