Step 1: Combine all ingredients except lamb and mix well.
Step 2: Add lamb and marinate in the refrigerator overnight, turning once or twice.
Step 3: Preheat oven to 325°F.
Step 4: Place lamb on a rack in a roasting pan.
Step 5: Roast, basting every 10 minutes, until cooked to desired doneness, about 20 minutes per pound for medium-rare (internal temperature 145°F with a meat thermometer).
Step 6: Remove lamb, cover with foil, and let rest 20 minutes.
Step 7: Meanwhile, pour marinade and pan drippings into a small saucepan and bring to a boil.
Step 8: Pour over sliced lamb.
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