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Easter Leg of Lamb

2 garlic cloves, finely minced

1 tablespoon paprika

2 teaspoons salt

1 1/2 teaspoons dried rosemary

1/2 teaspoon freshly ground pepper

1 (5 to 6-pound) leg of lamb

1 (18-ounce) jar orange marmalade

1. Combine the garlic, paprika, salt, rosemary and pepper in a small bowl; mix well and set aside.
2. Trim fat from lamb. make 12 deep slits on outside of lamb; rub spice mixture into slits and over entire surface of lamb. Place on a rack in a roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.
3. Bake, uncovered, in a preheated oven at 350*F (175*C) for 45 minutes; baste with orange marmalade. Bake an additional 1 hour and 14 minutes or until meat thermometer registers 160*F (70*C), basting frequently with orange marmalade. Let stand 15 minutes before serving.

Makes 8 servings.