4 - 6 lb. leg of lamb
1 clove garlic, crushed
2 tsp. freshly grated ginger
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 tbsp. vegetable oil
Juice and rind of 1 lemon
1 can beef consomme
2/3 tbsp. dry Madeira or port

Mix together the garlic, ginger, salt, pepper, paprika, oil and lemon juice and rind. Spread all over the lamb; cover with waxed paper and let stand at room temperature for 2 to 4 hours. Preheat oven to 500 degrees. Remove paper, place meat in shallow roasting pan. Roast uncovered 10 minutes; reduce heat to 325 degrees and roast about 15 minutes per pound to an internal temperature of 150 degrees for medium rare.

Remove to a hot platter. Spoon excess fat from pan drippings, then place roasting pan over direct heat. Pour consomme into the roaster and bring to a rolling boil, stirring and scraping the pan to get the brown bits on the bottom. Add the Madeira and strain into a gravy bowl.