Pre-heat over to 250 degrees.
Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste using a mortar & pestle. Rub the whole leg of lamb with the paste.
Blanch the leeks in boiling water for 2-3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.
Set the lamb on a baking dish. Add the red wine to the pan and put lamb into oven. Cook until the internal temperature of the meat is 135-140 degrees for medium rare – approximately two and half hours.
Remove from the oven and let sit for 10 minutes before carving. The internal temperature will rise another 5-10 degrees. Shave the lamb and serve.