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MINT SAUCE:
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1. Make the mint sauce in advance. Combine the water and sugar in a 1- to 1½- quart saucepan, and bring to a boil over high heat, stirring until the sugar dissolves completely.
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2. Remove the pan from the heat, and stir in the mint leaves and vinegar.
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3. Taste and add up to 1 more tablespoon of sugar if desired. Set aside at room temperature for 2 or 3 hours.
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MEAT:
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1. Preheat the oven to 500°F (it will take about 15 minutes for most ovens to reach this temperature).
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2. Combine the salt, pepper and rosemary in a small bowl, and with your fingers press the mixture firmly into the lamb, coating the entire surface as evenly as possible.
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3. For the most predictable results, insert a meat thermometer into the thickest part of the leg, being careful not to touch a bone.
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4. Place the leg, fat side up, on a rack in a shallow roasting pan, and roast it uncovered in the middle of the oven for 20 minutes.
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5. Reduce the heat to 375°F and roast for another 40 to 60 minutes, or until the lamb is cooked to your taste (basting is unnecessary).
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6. A meat thermometer will register 130°F to 140°F when the lamb is rare, 140°F to 150°F when medium, and 150°F to 160°F when well done.
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7. Transfer the lamb to a heated platter, and let the roast rest for 15 minutes for easier carving. Stir the mint sauce once or twice, pour it into a sauceboat and serve it separately with the lamb.
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