Roasted Leg of Goat

1 (4 pound) leg of goat
7 large cloves garlic, slivered (divided use)
3 cloves garlic, minced
2 tsp oregano
2 tsp rosemary, chopped
2 tsp thyme, chopped
4 lemons
1/3 cup olive oil
2 tsp smoked paprika
1 tsp ground coffee
2 tsp Kosher salt
2 tsp ground pepper
2 onions, quartered
1 cup wine (red or white)

With a small, sharp knife, pierce the meat all over and insert the slivers of seven cloves garlic.

Mix minced garlic, oregano, rosemary, thyme, the juice and zest of 2 lemons, oil, paprika, coffee, salt and pepper. Spread the mixture of the meat and marinate overnight.

Preheat oven to 500F. Pour some olive oil into large roasting pan and place the meat in the pan. Roast the meat for 15 minutes, or until browned. Turn the leg and roast 15 minutes, or until browned.

Add onions and juice of two lemons to the roasting pan. Add wine and enough water to cover one-third of the meat.

Reduce heat to 350F and continue roasting for two hours, basting every 30 minutes. Turn meat and roast an additional two hours, basting every half hour. Remove from the oven, cover with foil, and let rest for 30 minutes.