A leg of lamb weighing around 6 pounds will serve six to eight people. Serve with fresh asparagus and new potatoes in the spring; makes a nice choice for Easter.
Trim off any large pieces of excess fat from the lamb to have a nicer gravy. Rub the surface well with flour, salt and pepper and insert a few small slivers of garlic in several places under the surface. (This may be omitted if you do not enjoy a slight garlic flavor.) Place the roast which has rested until it is at room temperature fat side up in a roasting pan in which you have put a little water to keep the juices from burning. Insert a thermometer in the thickest part of the meat. Put the lamb into an oven preheated to 450 degrees F for 15 minutes and reduce the temperature to 300 degrees F. Roast for ¾ hour longer or until the thermometer registers 140 degrees F if you like pink lamb–15 minutes longer until the thermometer registers 170 degrees F if you like lamb well done. Remove from the oven and let the meat rest for 20 minutes (during which time it will cook a little more) before carving. Garnish the shank bone with a bunch of parsley or a paper frill. Serve with roast potatoes, wild rice, or white beans. A leg of lamb is also good served with Bearnaise sauce.