For once, I left that net on the boneless leg of lamb. Seasoned it with fresh rosemary, garlic powder, salt, and pepper. For the vegetable, I roasted potatoes and cauliflower with fenugreek, fennel, and some other spices, as you would for aloo gobi.
While roasting the lamb, I poured a little water into the baking dish and it exploded in a thousand pieces. I recovered the roast, moved it to the toaster oven to finish, and cleaned up some of the glass, enough to finish cooking. We ate and I let the oven cool before sweeping and vacuuming the rest of the glass.