Trim fat from lamb, leaving very thin layer. Sprinkle leg all over with salt and pepper. Drizzle with oil and rub oil and seasonings into meat. Cover meat loosely with plastic wrap and let stand at room temperature 1 hour to marinate. Heat oven to 400°. Remove plastic wrap from lamb and place leg on rack in large roasting pan. Roast lamb, turning pan around once or twice, until meat thermometer inserted in thickest part of meat (away from bone) registers 130° for medium-rare, about 1 hour. Remove lamb to platter, cover loosely with aluminum foil, and let stand about 10 minutes before carving. Meanwhile, tilt pan to collect pan juices and spoon off fat. Heat remaining juices over medium heat until sizzling. Pour in beef broth and boil, scraping up browned bits on bottom of pan with wooden spoon, until broth is reduced by half. Pour into sauceboat. Carve lamb in thin slices and arrange on platter. Serve hot with sauce. Calories per serving 290, Prot 164 Cal/41 g, Fat 126 cal/14 g, Sodium 754 mg VARIATIONS Twenty minutes before lamb is done, baste with 3 Tb. dry red wine mixed with 2 tsp. anchovy paste (or 1 anchovy fillet mashed to paste), or 1 Tb. each Dijon mustard, white wine vinegar, and water mixed with 2 Tb. fresh rosemary or thyme (or 2 tsp. dried). Proceed with recipe as directed. lamb 03