Preheat the oven to 356°F (180 °C), prepare a cooking grid and deep tray.
Wash the leg of lamb and dry it with paper towels. Remove any cartilage if present and some of the fat. Leave a thin layer of fat.
Place a metal cooking grid in the tray you intend to bake, pour in 1 2/3 cups (400 ml) water (1/2″ (1 cm) of space between grid and water level). Place the meat. Arrange the bay leaves on top. Cover with aluminum foil but don't let it stick to the meat.
Bake at 356°F (180 °C) without the fan, with both elements on for about 3 hours. Remove the foil and bake to a golden crust another 40-45 min. Serve cold with a warm garnish.
Garnish: Pour the chopped green onions in the same tray containing the leftover grease, arrange the coarsely chopped potatoes on top. Salt and sprinkle with finely chopped spearmint.
Source: M. Miteva's culinary blog.