In a blender, using a pulse mode, turn a mixture of olive oil, mint, pepper, balsamic vinegar and white wine, sugar, salt and thyme into coarse porridge, where mint still retains some remnants of its forms.
Thoroughly coat this porridge with the leg of lamb, from which practically all the fat must be removed. Having done all these operations, you need to leave your foot in a mint marinade for two or three hours, wrapped in foil and put in the refrigerator.
After these hours, take your foot out of the fridge and hoist it on a baking sheet. And put the pan in the oven, heated to 220 degrees. Hold your leg at this temperature for fifteen minutes. Then reduce the heat to 180 degrees and keep the foot in such a temperature situation for another forty minutes. After that, return the heat back to the level of 220 degrees, let the leg spend in the oven for another ten minutes. Remove from the oven, cut into thin slices and serve with grilled vegetables.