in a food processor, combine the mint leaves, fresh rosemary, garlic and 1 tablespoon of olive oil until finely diced.

Place the lamb leg on a chopping board, and sprinkle with salt and pepper on either side. Rub the mint and rosemary mixture over it, until it is completely covered on each side. 

Heat the remaining tablespoon of olive oil in a fry pan on a medium heat. When the oil is hot, place the lamb leg in the fry pan, and seal on all sides, about 3 minutes per side. The meat should be slightly browned over the entire leg. 

When the lamb leg is sealed, place in the slow cooker. Pour the juices from the fry pan over the top, as well as the vegetable stock. Place the lid on, and turn on to a low heat for 8 hours. 

After 8 hours, preheat your oven to 200C (400F). Place the lamb in a baking tray, and cover with foil. Place in the oven for about 30 minutes, or until the lamb crisps on the top slightly. 

Meanwhile, place the juices from the slow cookers in a saucepan over a low heat. Add about a cup of water, and allow to come to a boil, then simmering for about 20 minutes. 

Remove the lamb from the oven and allow to rest in the foil for about 10 minutes. 

To serve: cut the lamb into equal portions and serve with vegetables of your choice. Pour some of the juice from the pan over the top.