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.