1 fresh leg of fresh lamb (about 5 lb.)
1 c. grapefruit juice
1/2 c. olive oil
1 can (6 oz.) tomato paste
2 tsp. salt
1 tsp. dried leaf thyme, crumbled
2 cloves garlic, minced
1/2 c. butter
1 c. packaged, seasoned bread crumbs
1/2 c. chopped parsley

With a sharp knife, remove "fell" (the outer membranes) from lamb and trim off any excess fat. In a small bowl combine grapefruit juice, olive oil, tomato paste, salt, rosemary and thyme; mix well. Brush generously over lamb. Roast in a 325 degree oven, 1 hour and 45 minutes or until meat thermometer registers 140 degrees for rare, 160 degrees for medium and 170 degrees for well-done. Brush with grapefruit juice mixture every 30 minutes during roasting.

Meanwhile, in a medium skillet, melt butter. Add garlic and bread crumbs, stir over medium-high until crumbs are lightly toasted. Remove from heat; stir in parsley.

About 10 minutes before lamb is done, remove lamb from oven. Let stand about 10 minutes or until cool enough to touch. Press crumb mixture over surface of meat. Return to oven and roast 10-15 minutes longer or until meat is done and crumbs mixture is set. Remove meat to serving plate "rest" 10 minutes before serving. Yields 6-8 servings.