I'm pleased to say that the whole lamb leg roast turned out great! I decided to crack open Julia Child's "The Way to Cook" to check out her method and I'm glad I did as there were instructions about removing the hip bone from the roast, which I wouldn't have known to do. Now this was quite an experience as I've never been really great at deboning things, and the hip bone was huge and complicated (for me)...but I did it! And I roasted it alongside the leg to add flavor to the drippings. My "surgery" left the top of the leg in a bit of a shambles, but I used kitchen twine and tied it all up.
I combined the recipe I had with the hints from Terri H. (thanks!!) and made an emulsion/pesto with lemon juice, lemon zest, fresh garlic, a head of roasted garlic, fresh rosemary, parsley, dried oregano (didn't have any fresh on hand), salt and pepper, and EVOO. Made slits all over the meat, salted and peppered the meat, and then slathered the pesto all over. Let it set for a little while and then roasted at 375. It took 2 hours. The meat was easy to carve, and varied from well done to rare, so everyone got a slice exactly the way they wanted it.
I made gravy by draining the fat, then heating the roasting pan on two burners, stirring in a bit of flour and cooking it, then deglazing with brandy, then chicken stock and a sprig of rosemary...salt and pepper. It came out dark and delicious.
I'm now making lamb stock with the bones and scraps in my new Le Creuset pot. :) The house is smelling wonderful!!