1 bone−in lamb leg (about 5 lb.)

14 cloves garlic

2 tablespoons each − dried oregano and rosemary

1/3 cup olive oil

1 cup red wine grated lemon zest

1 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper
Dry lamb well.

Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.

Stir in 4 teaspoons each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice.

Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.

Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons each oregano and rosemary.

Remove lamb from marinade and pierce in several places with the tip of a sharp knife.

Rub garlic−herb mixture over lamb, pressing into incisions.

Coat with remaining oil and sprinkle with salt and pepper.

Place on a rack in a shallow roasting pan.

Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130F.

Cover loosely with foil and let rest for 10 minutes before carving.

Lemon−Mint Sauce:

1/4 cup water

2 tablespoons granulated sugar

1/4 cup minced fresh mint leaves

1 teaspoon grated lemon zest

1/4 cup fresh lemon juice

In small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved.

Remove from heat; stir in mint, lemon zest and lemon juice.

Cover and let stand for 30 minutes at room temperature before serving.