Rinse the meat under cold running water and dry with kitchen paper, prick all over and place in a lightly oiled roasting tray.
In a food processor, blend the mint, lemon juice, cumin and olive oil, pour over the Lamb and massage into the leg.
Roast the Leg at 200ºC/400ºF/Gas 6 for 20 minutes then reduce the temperature 180ºC/350ºF/Gas 4 and continue to cook for 20 minutes per 450g basting occasionally. Remove the Leg of Lamb and cover with foil, resting for 15-20 minutes before carving.
Serve with Roasted Mediterranean Vegetables and Sautéed Potatoes.
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