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1. Trim the excess fat from the leg of lamb. Put the lamb in a deep dish. Combine all the other ingredients and pour over the lamb. Marinate the lamb, refrigerated, at least overnight. Turn occasionally.
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2. Put the lamb in a rectangular baking dish when ready to cook. Have the lamb turned fat-side down; Pour the marinade in the dish around the lamb.
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3. Cook for 15 minutes, basting occasionally. Turn over and bake until the roast reaches an internal temperature of 160°F, basting from time-to-time.
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4. Place the roast on a serving plate and put a piece of foil over it to retain the heat. Cook the marinade until it is moderately thick. Force the sauce through a strainer. Serve in a pitcher to pour over the lamb as it is served.
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TIP:
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The cooking time will probably be slightly over ½ hour for the meat. As it sits, the internal temperature of the roast will climb to 175°F-180°F. A whole leg of lamb weighing about 6 pounds will take about an hour to cook.
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