1 entire bone-in leg of sheep (7 to 8 pounds), cut back of abundance excess and film
Coarse salt and ground pepper
1 tablespoon olive oil
4 enormous garlic cloves, cut into 20 bit
For the Mint Sauce
½ cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
½ cup water
Preheat stove to 450 degrees, with rack in lower third. Rub sheep with a liberal measure of salt and pepper, then rub with oil. With the tip of a sharp paring blade, cut twenty 1/2-inch-profound cuts all over sheep; embed garlic fragments into openings.
Put sheep on a broiling rack set on a rimmed baking sheet; place in broiler. Promptly diminish broiler temperature to 325 degrees. Broil sheep until a moment read thermometer embedded in the thickest part (staying away from bone) registers 125 degrees to 135 degrees for uncommon, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Eliminate from stove; let rest 10 to 15 minutes prior to cutting.
In the mean time, make the mint sauce: In a little pot, bring vinegar, sugar, and water to a bubble. Diminish heat; stew until fluid is sugary and decreased to 1 cup, 10 to 15 minutes. Eliminate from heat; mix in mint, and let cool totally.