Toast dry spices briefly in a fry pan to awaken flavors.

Combine toasted spices with olive oil, garlic, honey, and salt to form a paste.

Rub the paste on all sides of the lamb leg.

Refrigerate and marinate the lamb overnight.

Remove lamb from refrigerator an hour before cooking to let stand.

Preheat oven to 350 degrees F.

Place lamb leg in a roasting rack in a roasting pan.

Cook in the center of the oven for 1 hour.

Check the temperature of the thickest part of the leg meat with an instant-read thermometer. Aim for 118 degrees F.

If needed, continue to cook until the temperature reaches 118 degrees F.

Remove the lamb from the roasting pan to rest.

For mint sauce, blend all ingredients in a blender until semi-smooth.

For jus, pour off fat from the bottom of the roasting pan.

Place pan on the stove over low heat.

When drippings sizzle, pour in wine or stock and add fresh chiles.

Simmer, scraping the pan to release solids, for 3-4 minutes.

Remove from heat, taste, and adjust seasoning.

Pour the jus over the leg of lamb.