Lamb for dinner

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My daughter's employer gave their employees two young lamb leg roasts on Wednesday presumably for Easter. They were fresh, but shrink wrapped. And, they were tiny. Only 1.7 lbs. each. But, there are only two of us, so that's plenty. I put one in the freezer and cooked the other one today. I was really pleased with how it all turned out. I thought I had beef broth on hand, but I didn't, so I made some chicken broth from Knorr chicken bouillon granules and poured that over the baby roast and the potatoes I put under it. Didn't have carrots. It cooked all afternoon. When it was time to put it together, I made succotash by combining a can of lima beans and a can of corn. I tried making gravy, but it didn't thicken properly, so it was more an au jus, but it was tasty!! I had put Italian herbs plus salt and pepper all over the lamb and seared it before putting it all in the pot. All in all, I was very happy with how it turned out.