This is one example where bigger is not better -choose a small leg from a younger mutton.
Everybody can roast a leg of lamb.
I like it best when my husband makes it like this:
1 leg of lamb, bone in or out
3 stalks leeks
10 bunches of green onions
10 garlic cloves
1/2 c fresh mint
4 tbs oil
1 c chicken broth
1 ts sweet paprika
salt and pepper
Leave the meat at room temperature for a hour.
Make slits in the meat and fill them with garlic slivers. Season the lamb with salt, pepper and paprika and rub with half of the oil. Place in a roasting pan with the broth covering the bottom of the pan.
Broil the lamb for five minutes on each side until it is brown to seal the good spirits. Set the oven to 375° F, tent the pan with aluminum foil. Cook for two hours or until meat reaches 140° F for medium.
Meanwhile, sautee the leeks and the green onions with the rest of the oil until wilted. Add the the mint and season with salt and pepper. Arrange greens around the lamb and sprinkle with paprika. Cook uncovered for another hour or until 165° F for well done. The meat should be tender and juicy; nicely browned and crispy on the outside. Rest for ten minutes.
Slice and serve with spring potatoes or couscous.