1 (5 pound) bone-in lamb leg
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons 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 a 375 degree F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130 degrees F. 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.