Roast Leg of Lamb

After 20 some years this is still my favorite Roast Leg of Lamb recipe. If you have folks coming for dinner that swear they don't like or eat lamb,  just don't tell them what you're having. When everyone starts commenting on the meat and asking what cut it is, simply say, "That's really good isn't it. It's all in the marinade.", and let it go. If they want the recipe, tell them you'll e-mail it later.

Roast Leg of Lamb
Plenty for a dinner of 8
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1 (6 pound) leg of lamb
1 teaspoon salt
2 teaspoons seasoning salt
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon black pepper
Stuffed olives

Trim excess fat from lamb.  Come on girls, use that sweet charm to get your best friend the butcher to do that. Mix all other ingredients except olives and rub thoroughly into meat on all sides. Prepare Marinade.

4 tablespoons freshly squeezed lime juice
2-3 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon dried marjoram
3 or 4 dashes of Tabasco sauce

Combine all ingredients and mix well. Gouge holes about 3/4 inch deep all over the top of lamb by inserting sharp edge of paring knife and scooping out as if coring an apple. Into each hole pour a little of the Marinade and insert a stuffed olive, like a stopper. Cover meat and refrigerate overnight. Roast uncovered at 350 degrees for 3 hours, or until tender, basting with remaining Marinade and adding small amounts of hot water if needed. Remove meat; skim off fat in pan; add enough hot water and dry sherry  to make a rich gravy.

COOK'S NOTE: Variation: Season lamb as desired with (dry seasonings) and grate over the top a whole green apple and a whole onion. Bake slowly, basting with dry sherry during cooking.