Spanish Leg of Lamb

Spanish-seasoned leg of lamb is a very special dish.  The key ingredients are in the seasonings:  Cumin and paprika are the perfect compliments to this tender and juicy lamb.  If you are a lamb lover, you simply have to try this recipe.  It pairs so well with the Valserrano spanish wine in my blog and my Spanish oven potatoes topped with manchego cheese!  Make it a special meal for you and the ones you love since Valentines Day is fast approaching!

2 1/2 lbs. of  leg of lamb butterflied and trimmed
3 T. minced garlic
3 T. olive oil
1 T. chopped fresh parsley
1T. smoked paprika
1t. cumin
1/2 t. oregano
1/2 t. fresh rosemary
1 t. onion powder
salt and pepper to taste
1 c. spanish red wine

Salt and pepper the leg of lamb on both sides generously.
Mix all herbs together and add 1 T. olive oil to make a pasty texture.  Rub all over the butterflied leg of lamb.
Marinate at room temperature for an at least an hour.  You could do this rub the night before and keep it refrigerated until an hour before you prepare it.  Letting meat rest at room temperature before cooking it will keep the meat tender.
Preheat oven to 325 degrees.  In large saute pan add remaining olive oil.  Sear lamb on both sides.  After you remove lamb, set aside and add red wine.  De-glaze the pan and reduce for 5 minurtes.  Pour over the lamb.  Put lamb into the oven and roast for 20  minutes per pound.  You can double check with a thermometer.  It should be 145 degrees for medium  rare, 160 for medium, and 170 for well done. When finished cooking let the roast rest for 10 - 15 minutes.  Serve and Enjoy.