Save a table spoon of chopped mint for later.
Mix the remaining chopped mint with the ricotta, breadcrumbs, garlic, lemon zest and juice. Season well with salt and pepper.
Heat the oven to 200˚C/mark 6. Lay 5 or 6 long pieces of string over a chopping board and place the leg of lamb on top.
Cut a slit along the underside of the leg, not quite to the bone and spread the stuffing mix into the cavity. Close the meat around the stuffing and tie the string around it to hold it together.
Place the lamb in a roasting tin and massage the olive oil and remaining chopped mint onto the meat. Roast in the oven for 70-75 minutes.
Check if it’s done with a thermometer or by inserting a skewer into the centre of the meat. Leave for 5 seconds then remove and test its heat on the back of your hand. It should be just too hot to leave on your hand. Remove to a carving plate, cover with foil and leave to rest for 20 minutes.
For the juice
Pour off any excess oil from the roasting tin and place over a high heat. Pour in the wine and reduce by half, then add the stock and continue to bubble down the liquid by half. Taste and season if necessary. Strain through a fine sieve and serve in a jug with the lamb, carved into slices.
Serve with roast potatos, seasonal vegetables, and a glass of red wine.