Method

Serves 6

Rub the leg of lamb with a generous amount of soy sauce. Make a thick paste in a mortar combining the chopped up garlic and sea salt. 
Add in some olive oil and rub over the meat side of the leg.

Grind the pepper generously over the meat.

Cover both sides of the leg with mint and push into the leg.

Put meat side down into a dish or pan that will just hold it flat and scatter with sea salt. Pour over about half the bottle of the rice wine.

Refrigerate for at least 24 hours but preferably 48. Take the meat out four hours before cooking.

Heat a lidded barbeque to about 180¼C. Clean all the marinade and mint off the lamb.
Rub the lamb with some olive oil and put meat side down on to the grill and lid. If there is a lot of activity, turn the heat down slightly.

Cook for about 25min and cook the skin side for another 10min.

To check, push a knife into the thickest part of the meat and it should run a pale pink. Let it sit for fifteen minutes in a warm place and carve.
You could serve this between slices of a toasted Ciabatta bun.