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.
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.