The Marinade (which can be doubled, tripled, etc., but don't increase the salt by doubling - just a little bit more will do)

Mix the marinade ingredients, and pour over a leg of lamb which has been patted dry with paper toweling. If you can find a big enough zip-lock bag, that works the best, as you just keep turning the bag to make sure that the lamb gets evenly marinated. Otherwise, put in a glass dish and turning the leg and spooning the marinade over it. Marinate at Least 8 hours in the fridge.

To roast, place the marinade in the bottom of a roasting pan, set the lamb on top of it and roast, uncovered, according to the weight of the leg:

Roast at 325 degrees

5 to 8 lbs - 3 1/2 to 3 3/4 hours (internal temperature 175 degrees to l80 degrees, upon removal from oven)

3 to 4 lbs - 3 to 3 1/2 hours (ditto)

Let rest for about 15 minutes before carving