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1
Preheat oven to 375 degrees.
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2
Clean lamb of any excess fat around the thick and meaty portion of the leg.
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3
In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil.
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4
Rub the lamb thoroughly with salt mixture.
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5
Place cut vegetables in a large turkey roaster.
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6
Rest the lamb on top of vegetables.
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7
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.
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8
Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving.
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9
Discard vegetables.
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10
Serve with White Beans and Saffron recipe (recipe follows).
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11
Drain soaked beans.
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12
Place in a large pot with fresh water, bring to a boil, and reduce heat.
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13
Simmer for 1 1/2 to 2 hours with bay leaves.
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14
Add 1 teaspoon salt after simmering for 1 hour.
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15
In a saute pan over medium heat, heat olive oil.
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16
Add onions and saute until translucent.
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17
Add garlic and cook for 1 minute.
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18
Add parsley and saffron, allow to cook for 1 minute more, and remove from heat.
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19
Drain the cooked beans of excess water.
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20
Return the beans to the pot and add cooked onion mixture.
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21
Combine and reheat.
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22
Check seasoning and serve.
