This recipe shows you the basic techniques, and describes the different flavors you can add to personalize your lamb, and make it the best ever. I've even included instructions for making a quick lamb pan gravy.
My favorite version is shown below: rosemary and garlic-studded lamb, with brown sugar topping.
Step 1: Tools and Ingredients
savory (optional) (I used a handful of fresh garlic - see Step 2 for other options)
fresh herbs (optional) (Don't try to substitute dried! I've used rosemary here - see Step 2 for other options)
1/4c brown sugar (optional)
oven-safe pan large enough to accommodate lamb
kitchen twine (if using a boneless leg)
Step 2: Prepare garlic and fresh herbs
The important thing is that you're mixing two items: a fresh herb, and a strong savory flavor. Any of the savories listed below can be sliced and combined with the herb of your choice. Try out something new!
Herbs that taste good with lamb: rosemary (what I've used here), mint, oregano, thyme, basil. Dried herbs just won't do, so avoid them.
Savory: garlic (what I've used here), hot peppers, citrus zest (use a peeler to get large curls), dried fruit (cranberries, cherries, apricots, etc).