i'm probably too late, but i would roast it with potatoes, baby carrots, and onions.
make some slits into the leg in a few spots, stuff each slit with a thin slice of garlic and a tiny sprig of fresh thyme and rosemary. rub ski with a bit of olive oil and sprinkle with a good amount of salt and pepper.
quarter potatoes and onions, add baby carrots and toss everything with olive oil, s&p, and paprika. place veggies into the bottom of a roasting pan, and roast for about 20 minutes at 400 F. (you're par-roasting the veggies so they're done at the same time as the lamb)
remove roasting pan from oven, stir potatoes/onion/carrots to turn, then place leg on top and put back into the oven. roast until meat reaches 140 F in the thickest part not touching the bone (140 if it's bone-in, 130 if it's boneless).