BBC offers a recipe for roast lamb leg studded with rosemary and garlic that is served with a pan gravy. Jamie Oliver also offers a recipe for roast leg of lamb served with mint sauce. Both recipes call for a roughly 5-pound lamb shank, garlic and rosemary.
BBC's recipe calls for garlic, rosemary, carrots, onion, red wine and beef or lamb stock. Make 30 small incisions all over a lamb shank and stuff with slices of garlic and rosemary leaves. Refrigerate the shank for one hour before browning and roasting in a pan with carrot, onion, garlic, rosemary, wine and stock. Roast the shank for about two hours at 340 F, turning halfway through. Rest the lamb shank while reducing the strained pan stock into a gravy. The full recipe is available at BBCGoodFood.com.
Jamie Oliver's recipe calls for garlic, rosemary, lemon zest, and potatoes, with the mint sauce requiring fresh mint, sugar, salt and vinegar. Mix crushed garlic with chopped rosemary leaves, lemon zest and salt and pepper. Rub the mixture into the lamb shank. Roast the shank for about an hour and 15 minutes at 400 F on a rack set above a pan with boiled potatoes, rosemary sprigs, whole garlic cloves and olive oil. Make a mint sauce by mixing chopped mint, sugar, salt, hot water and wine vinegar. Serve the lamb with the potatoes and mint sauce. The full recipe is available at JamieOliver.com.