Thinly slice the Garlic (4 clove). Julienne the Red Onion (1). Chop the Fresh Parsley (1 tablespoon). Crush the Walnut (1/2 cup). Crumble the Feta Cheese (1/2 cup). Peel and dice the Sunkist Orange (1/2 cup).
Make 1 inch deep cuts on the inside of the Leg of Lamb (1). Season with Salt (to taste) and Ground Black Pepper (1/4 teaspoon). Place Fresh Rosemary (5 sprig) and Fresh Thyme (5 sprig) in the cuts you just made.
Line the thinly sliced garlic on top of the herbs. Re-season with salt and pepper, and brush all over with Extra-Virgin Olive Oil (to taste).
Flip and roll the leg back together by tucking it into its original shape.
Using butcher's twine, tie it in several places, about 1 to 2 inches apart. Brush with extra virgin olive oil (to taste) and season with salt and pepper.
Preheat the oven to 180 degrees C (350 degrees F). Place it in a pan with Mushroom (to taste) and Brussels Sprouts (to taste). Mix Water (1/2 cup) with Red Wine (1 cup), and then pour it on the side of the leg of lamb.
Place the pan in the oven for 1 1/2 hours.
Transfer to a cutting board, and allow to rest for 15 minutes. Meanwhile, strain the pan Au Jus (to taste) and set aside.
Melt Butter (4 tablespoon) in a pan, then add Mirepoix (1 cup), and sauté. Add the All-Purpose Flour (1/2 cup), and stir. Make sure you cook the flour at least 1 minute on low heat to cook off the flour flavor.
After you get a nice golden color, add Red Wine (2 cup). Lower the heat, and reduce the wine, about 7 minutes. Add pan just to the pan. Stir well, and add Fresh Thyme (2 sprig). Bay Leaf (1), Ground Nutmeg (1 teaspoon), and Ground Allspice (1/2 teaspoon).
Make sure to stir regularly so nothing sticks to the bottom of the pan. Simmer the sauce for around 10 minutes, or until it reaches the desired consistency. Taste, and season with salt and pepper.
Slice the 1/2 of the red onions. Cut supremes from the orange.
Mix together the Spinach Leaves (to taste), red onion, parsley, Dried Mint (2 tablespoon), Olive Oil (2 tablespoon), Lemon Juice (2 tablespoon), walnuts, feta cheese, orange supremes, Salt (to taste) and Ground Black Pepper (1/4 teaspoon) to form a salad.
Slice the roasted leg of lamb into thin slices. Plate the dish by laying the slice on top of the salad, and spooning some of the sauce on top. Serve with the roasted mushrooms and brussels sprouts on the side.