Herb and Citrus Roast Leg of Lamb

Combine the first 11 ingredients in a small bowl, stirring well.

Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap, and refrigerate for 8 hours or overnight.

Remove lamb from the refrigerator.

Sprinkle lamb with 1 teaspoon salt and black pepper.

Place lamb on the rack of a roasting pan coated with cooking spray, and place rack in pan.

Let lamb stand for 1 hour at room temperature.

Preheat oven to 42

Roast lamb at 425 for 30 minutes. Reduce oven temperature to 375 (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion of roast registers 135 or until desired degree of doneness.

Let stand for 20 minutes; slice.