Etruscan style lamb haunch

Season the boned lamb haunch, which you have opened wide, with slivers of cheese, mint, salt and pepper. Tie the lamb tightly and put it in the oven, at 180/200°, for 40 minutes.
Let it cool and cut it into thick slices, about 2-cm wide. Place the slices in a Pyrex dish and pour the sauce from the previous cooking on top. Warm everything up for a few minutes and serve.