Wrap your lamb in flavor - here's how I do a leg of lamb:
LEG OF LAMB WITH ROSEMARY/MUSTARD PESTO (sort of)
5-6# leg of lamb
1/2 cup dijon mustard
1 TBS soy sauce
1/2 tsp. ground ginger
1/4 cup olive oil
3-4 branches of rosemary with leaves stripped off
fresh thyme with leaves stripped off (5-6 branches - depending on size)
2 cloves garlic
salt and pepper to taste
1/4 cup toasted pine nuts or toasted walnuts or pecans
1. Toast pine nuts, walnuts, or pecans, in oven set on 375° F. or toast in dry skillet set on med-high and tossed until done.
2. In a food processor add all of the ingredients except oil. Turn machine on and slowly drizzle in oil until everything is blended. You might not need to use all the oil, or you may need more, it just depends on how much rosemary you used, etc. You want it to be a little thick so it sticks to the lamb and not slide off. Taste and adjust salt, pepper, rosemary, or garlic until it suits your taste. If it's a little strong that's OK because it will help flavor the lamb better.
Put lamb in shallow pan (I use a 9 x 9 stone casserole), cover with this mixture and bake. I bake mine at 325° until 140° as we like ours rare. Take your lamb out about 5° less than you like it and let sit for 5-10 minutes. Will continue cooking after you take out of oven and sitting will let the juices absorb back into the meat and not just run out.