Untested - Slow cooked herbed leg of lamb

http://www.epicurien.be/blog/recettes/plats-viandes/agneaux/gigots-agneau-cuisson-basse-temperature-herbes.asp

1 leg of lamb
1 dl white wine
1, 5 dl of olive oil
1 teaspoon of thyme leaves
3 tbsp mint leaves
Fine salt
Pepper of the mill

1. Chop the mint leaves.
2. Place the leg of lamb in a deep bowl and pour the herbs, white wine and oil.
3. Marinate for 3 hours, turning every half hour.
4. Preheat the oven to 80 ° C, th 3 and place the broiler pan in the oven.
5. Place the leg of lamb on the fried lick and brown it for 25 minutes without turning it over.
6. Take out the leg of lamb, salt and wrap it with aluminum foil.
7. Place the thermo sensor in the middle of the leg and continue to cook for 3 h at 70 ° C, th 2.
8. Keep the temperature at 60 ° C at the core.
9. Meanwhile, reduce the juice of the marinade.
10. At the end of the oven, recover the juice and the cooking juices and incorporate them in the reduction.
11. Mix and check the seasoning.
12. Cut the leg of lamb and give a few turns of pepper mill.
13. Place the slices in a previously heated pat and serve the gravy sauce.