1 bone-in leg of lamb (from butcher pick n Pay, spar etc.)
1 cup coarsely chopped fresh mint, plus 1/2 cup small fresh mint leaves
1/4 cup extra-virgin olive oil
3 cloves garlic, finely chopped
2 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest (from 1 lemon)
Salt &black pepper
1 cup dry white wine
1-1/2 cups lower-salt chicken broth
Put the lamb in a baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.
Remove the lamb from the refrigerator 1 hour before cooking. Put it on roasting pan or baking tray. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan.
Position a rack in the lower third of the oven and heat the oven to 180-200°C
Put the lamb in the oven and lower the heat to 170°F. Roast for medium rare, 1-1/2 to 2 hours.
Transfer the lamb to a warm platter and cover with alumninum foil. Let rest for at least 15 minutes.
Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about 1/4 cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce, serving with vegetables or starch of one’s choice.
Wrap the leftover lamb and store the sauce in an airtight container. Refrigerate for up to four days.