Just a leg of lamb (bone in, better flavour). Pat it dry with kitchen paper and then make little stabs all over with the point of a very sharp knife. Put random slithers of garlic, fresh rosemary leaves, anchovy pieces in the holes. Brush with olive oil, a little salt and pepper and put in a hot'ish oven (200C - dunno the gas/F conversion) until it's cooked how you like it and depending on the size of the joint. 20mins per pound, plus and extra 20 mins works for me. I like lamb a bit pink in the middle but others prefer it well done. Don't forget the mint sauce!
I usually serve it with plain boiled small potatoes and a tray of various roast veggies (pumpkin, courgette, capsicum, mushrooms, carrot, whatever you fancy really).