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My recipe is a traditional Roman method of preparing leg of lamb. I recommend that you try it. My family insist that I only ever cook it this way it is so delicious.

Thanks all for your ideas. I'm drooling over my keyboard now I did fancy a moroccan recipe but my kids are murder trying to get them to eat different things

Here's my favourite method:
Rub the entire leg with ground ginger until it is completely coated. Brown it in a little olive oil until seared all over. Put it in a roasting tin with 1/2 pint stock, 2 glasses of white wine and one glass of white wine vinegar. Bring to the boil on the stove then roast at 220 degs for about an hour, turning it every 20 mins and adding a drop of warm water if it looks dry. Remove to a warm plate and cover with foil to rest for at least 20 mins while you make the sauce.
De-glaze the pan with lemon juice and add the grated zest of the lemon, a couple of anchovy fillets, a grushed garlic clove and a couple of teaspoons of chopped rosemary. Stir it all together until the anchovies have melted and add warm water in proportion and a little cornflower and a tablespoon of chopped parsley. Serve the lamb with the sauce poured over as it is carved.
There won't be any left over for a curry!

Or simply pierce the leg all over and insert slivers of garlic. Perfect. Serve with mint sauce and all the usual veg, plus roasties. Oh and you could crush some rosemary and smear that all over prior to cooking, an extra mmm!!

Harissa paste is another good aid to marinade, Bart spices do it.

Rub it with lemon juice and Moroccan spices (sumaq or the unpronouncable mixture Ras el something or other)and roast long and slow. The spiciness makes the left overs perfect for curry.

Hi carol2, try:

[link]

Good Luck