Paprika Roast Leg of Lamb with Mint Sauce

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1 cup fresh parsley

1 clove garlic

1 teaspoon dijon mustard

1 teaspoon capers

Juice of 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon red pepper flakes

Kosher salt

1/2 cup extra-virgin olive oil

For the lamb:

3/4 cup extra-virgin olive oil Juice of 2 lemons

10 cloves garlic, grated

3 tablespoons smoked paprika

3 tablespoons ground cumin

2 teaspoons dried oregano

1 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 6-to-8-pound bone-in leg of lamb, hip bone removed

For the mint sauce:

1 cup fresh mint