Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour.

Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside.

Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.

Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack. Broil for 5-7 minutes on each side or until nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.

Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits. Cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan. Add two cups of water to the bottom of the roasting pan.

Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.

Cover and roast. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F.

Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving.

Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, garnish with parsley.