Roasted Lamb Leg with Green Beans

Preheat the oven to 220°C (approximately 425°F). 

Rinse the herbs, shake dry and finely chop. Peel 2 cloves garlic and chop. Rinse the lemon under hot water, wipe dry and finely grate the zest. Mix the olive oil, herbs, chopped garlic and lemon zest together. Rinse the lamb, pat dry, season with salt and pepper and sprinkle with the herb marinade. Place in a deep baking tray and roast for about 20 minutes. Add the stock, reduce the heat to 160°C (approximately 325°F) and roast for another 1 1/2 - 2 hours, basting with pan drippings occasionally. Add the remaining garlic cloves about 30 minutes before the end of the cooking time. 

Rinse the green beans, trim and cook in boiling salted water for about 6 minutes, until just tender. Shock in an ice bath until cool then drain. Melt the butter in a frying pan and sauté the green beans until hot. Season with salt and pepper.

Carve the lamb. Arrange on a serving platter along with the green beans and drizzle with the pan sauce.