Bring lamb to room temp, pat dry and rub with olive oil on both sides. Season the inside cavity heavily with salt and pepper. Place bay and mint at center then roll the leg of lamb into shape of a roast.
Cut several shallow slits into lamb and stuff with sprigs of rosemary and cloves of garlic until the roast is studded evenly all over. Rub the fatty side of the lamb with lots of salt and pepper and tie with kitchen string.
Preheat oven to 425°F.
Arrange lamb on a rack in a roasting pan or on a wire rack set over a baking sheet. Place in center of oven, roast 20-25 minutes. Add wine to pan below the lamb and reduce heat to 325°F, roast 12 minutes per pound to 135-140°F on a meat thermometer. Let meat rest, slice and serve.