Preheat the oven to 500 degrees Using the tip of a knife, cut small slits all over the lamb. Wedge the garlic slices into the slits (using as much of the garlic as you like). Rub the lamb all over with the olive oil, the oregano, and salt and pepper to taste. Put the lamb in a large roasting pan, and squeeze the lemons over it. Arrange all the vegetables around the lamb and season them to taste with the paprika. Add 1/4 inch of water to the pan, and roast the lamb and vegetables in the preheated oven for 30 minutes. Turn the oven down to 300 degrees, and roast the lamb for 2 1/2 to 3 more hours (or until a meat thermometer registers 160 degrees), basting it with the juices from time to time and adding additional water if necessary. (The lamb must be well cooked to develop the right flavor.) Let the lamb rest for 20 minutes before carving. Serve each portion with some of the vegetables. Nutritional Analysis per serving: 300 calories: 28% calories from fat; 9 grams of fat; 78 milligrams of sodium. From Joan Lundens Healthy Cooking by Joan Lunden and Laura Morton; published by Little, Brown, 1995. NOTES : This is an old Greek recipe, passed down from generation to generation -- but not in my family. Its a favorite of Irene Katris, who was my bookkeeper for a number of years. While its not the skinniest recipe in this book, its worthy of an occasional splurge, and well worth the time and tender loving care that it takes to produce. Serve the usual mint jelly with this slow0cooked, fall-off-the-bone leg of lamb. A 6-pound leg of lamb is enough for sixteen servings, so this is an ideal recipe for a small dinner party. Serves 16 Recipe by: Good Morning America