How to cook
Debone the lamb leg, pound it into a thickness of 0.8″ (2 cm), rub it with salt, black pepper and mint.
Lightly fry the finely chopped carrots, celery, leeks and mushrooms in oil, add 1/2 cup of wine and stew for 5 minutes, then apply the resulting stuffing on one half of the lamb leg.
Wrap it with the other and sew it carefully, cover it with foil and bake it in a moderately heated oven.
Once the leg is roasted, pour plenty of ketchup over it, add the remaining wine and place it back into the oven for 5 minutes.