1 (4 lb.) boneless leg of lamb
2 cloves garlic, slivered
Juice of 3 lemons
3 tbsp. peanut oil
3 tbsp. olive oil
2 tsp. cayenne pepper
1 tsp. paprika
2 scallions, minced
1 tsp. salt
Freshly ground pepper to taste

Using a sharp, small knife, make 10 small slits in lamb. Insert garlic into slits. In small mixing bowl, mix remaining ingredients. Rub roast with half the marinade. Let sit 30 minutes. Heat oven to 450 degrees. Place roast on rack in shallow roasting pan. Sear in hot oven 10 minutes. Reduce to 350 degrees; cook 10 minutes/per pound for rare; 15 minutes/per pound for medium; 20 minutes/per pound for well done meat. When lamb is cooked to desired doneness, remove roast to a warm platter. Skim off as much fat as possible from pan drippings, the stir in remaining marinade until blended. Place pan on range top burner - over medium high heat. Stir and simmer 1 to 2 minutes. Transfer sauce to gravy boat or bowl. Serve over roast as dripping sauce.