Leg of Lamb 

¾ cup olive oil
½ cup sherry vinegar
1/3 cup chopped fresh thyme
1 head of garlic, sliced
1 tsp paprika
1 TBS kosher salt
1 TBS white pepper
1 leg of lamb
3 cups water


Preheat oven to 500 degrees F (or prepare an indirect fire in barbecue).  Combine olive oil, sherry vinegar, thyme, garlic, paprika, salt and pepper.  Rub the marinade over the meat.  Cover tightly and marinate for 2 hours.  Place the lamb on a rack in a roasting pan.  Pour the marinade over the lamb and add 2 cups of water to the bottom of the pan.  Cook for 1 ¼ hours or until internal temperature is 150 degrees F (for medium rare), basting frequently.  Set aside on a cutting board to rest for 20 minutes, covered with aluminum foil.