Make a paste of the garlic, olive oil, flour and ROAST LAMB SPICE. Cut several slits in the leg of lamb and press half of the paste into the slits. Rub the remaining paste over the entire leg. Place in a roasting pan, cover tightly and refrigerate 2 to 3 hours or overnight. Preheat oven to 450 degrees. Bake roast, uncovered, for 30 minutes. Reduce heat to 350 degrees. Cover roast and bake for 1 1/2 hours. Remove cover and turn roast over. Replace cover and continue baking for another hour or more, until the roast is well cooked and very tender. Transfer roast to a cutting board. Strain pan juices into a bowl and skim off the fat. Slice lamb and place on a serving platter. Pour some of the pan juices over the meat. Serve the rest for guests to add at the table. If not serving the lamb immediately, cover tightly with foil and place in oven at 150 degrees until ready to serve. If desired, add onions, potatoes and other vegetables around the roast during the last hour. NOTE: In the Middle East and Greece, lamb is always roasted until well done and very tender, almost falling off the bone. If you prefer your lamb medium rare or medium, use a roasting thermometer and