A leg of lamb

This was inspired by a recent request from paulinka

This recipe was passed from generation to generation in my family.
It's origin is unknown - however, my grandmother once told me that
it was brought to Tsar Russia by one of our ancestors - he was one
of those noblemen who were send to Holland by Peter The Great
to study as a navigator, and due to the long chain of events ended
up stranded on the desert island in the Mediterranean sea - we can
only guess where, but scientific reconstruction of the events done
in recent days shows that it was what is now called St Helen's island.
Anyway, as story goes my grand-grand-grand-daddy stayed there for quite
a long time – with nothing to eat but sheep's meat. The island was
pretty rocky, and the only things that were growing there were soy
beans and mint. In time, my ancestor developed the ingredients into
this magic recipe, which we know for a fact, has a wonderful quality -
if you eat this dish on a regular basis, you could live to be more
than 150 years old – my ancestor is a living proof, because the only
reason this recipe made to us is the fact that my gran-grand-grand-daddy
was kicked out from the island by British – who wanted to use it as a
prison for some dude called Napoleon. By that time my
grand-grand-grand-daddy was rather fat and sort of greenish
(from all the mint) that English soldiers called him Green Ball -
the name he proudly carried back to Russia, where it was later
converted to current spelling over the years.
There is a family curse on that dish as well - it's said that
if someone other that the bearer of that last name cooks the
dish – the recipe looses it's magic qualities - but still tastes
pretty good.

With that - use it at your own risk:

Leg of lamb recipe

Sauce:
2 cups of soy sauce
1 bunch of fresh mint, coarsely chopped
0.5 cup of tart jam/preserve – cranberry or cherry or something else ..
Mix in a bowl.

Place a leg of lamb, stuffed with garlic, in a roasting pan.
Spread the sauce inside and out, roll the meat tightly.

Put in the oven, preheated to 350 F.
Baste the lamb every 30 minutes.
For well-done – roast for 2 hours at 350 F.
PS. For kicks, you can put some small red potatoes on the same roasting pan and bake them together with the meat – tastes pretty good, too.