1.   Place lamb in a large baking dish. Using a sharp paring knife, cut all the way around the bone

2.   Spoon the marinade over all sides of the lamb leg. Place in a roasting pot and cover with lid. Marinate in the refrigerator for at least 3 hours, or preferably overnight

3.   Remove the pot from the refrigerator and leave out until the leg of lamb comes to room temperature, about 1 hr, before roasting or grilling

4.   OVEN Roasting: Preheat oven to 188 – 190 C or 370 F. Roast with the lid on for about 1 1/2 hrs. Baste both sides with the drippings. Return to oven, uncovered, and bake for about 30 minutes until the meat is medium to medium rare internally. If using a meat thermometer, roast to an internal temperature of the lamb, read with an instant-read thermometer (inserted 2 inches (5 cm) deep into the thickest part of the meat) indicating an internal temperature of 135°F (57°C)

5.   BBQ Method ONLY: Set up your barbecue for indirect grilling by turning the outside 2 burners to medium-high and leaving the center burner off. Remove lamb from baking dish and save any marinade. Place the lamb on one of the outer 2 burners over direct heat. Sear until deep brown and crisp, about 3 minutes per side. Rotate until all sides are seared. Move the lamb, fat-side up, into the centre of the barbecue over indirect heat. Close lid of barbecue and adjust burners to maintain a temperature of 325° to 350°F (160° to 180°C). Refrain from opening and closing the barbecue as much as possible. Cook lamb until an instant-read thermometer inserted 2 inches (5 cm) deep into the thickest part of the meat registers 135°F (57°C), about 1 hour and 30 minutes

6.   Remove the meat from the oven or BBQ and let rest at least 20 – 30 minutes. The meat will continue to cook once removed from the oven or BBQ. A temperature of 145°F (63°C), will result in a medium-rare doneness. Slice thinly when ready to serve, along with Keto Mint Salsa Verde Sauce.