1. Wash the fresh leg of lamb, absorb the excess water with kitchen paper, sprinkle salt and black pepper on the meat surface, and knead it slightly by hand to taste
2. Slice the scallion into slices, cut some small pieces on the leg meat with a knife, and then insert the scallion into the slices
3. Put the lamb leg on the grill, connect the grill plate below, put 2-3 cups of water in the grill plate, take another bowl, put a teaspoon of salt, 15 ml of olive oil, 10 ml of lemon juice and mix well, pour 1 / 3 on the lamb leg, put the grill plate into the oven preheated to 375f
4. After roasting for 30 minutes, pour 1 / 3 salt olive oil and lemon juice mixture on the leg of the lamb, and then repeat it again. The whole roasting process is about one and a half to two hours (according to the size of the leg of the lamb). If you have a thermometer in the oven, you can detect that the internal temperature of the lamb reaches 170F. At this time, take the lamb out of the oven, cover it with tin paper, and cook for 15 minutes
5. Making sauce: skim the top layer of the sauce from the baking tray, filter it into a small pot, boil it over high heat, slowly add 2-3 tablespoons of flour, mix it with the eggbeater until it is thick and smooth, and season it according to the situation
6. Sliced mutton, sauced with sauce, served with vegetable salad and baguette, ready to eat!