Grilled Minted Leg of Lamb         
Posted by: Tuddles Wed, 25 Aug 2004, at 5:27 p.m.

 
Ingredients:
1 cup of dry white wine
1/4 cup of finely chopped fresh mint leaves or 2 teaspoons dried mint leaves
2 cloves garlic, crushed
1 teaspoon of salt
1/2 teaspoon coarsely ground black pepper
Butterflied leg of lamb

Directions:
Combine marinade ingredients in large shallow glass or ceramic container. Place the lamb in marinade, turning to coat both sides. Cover with plastic film, marinate in refrigerator for about 3 to 4 hours. Turn lamb once during marinating time. remove lamb from marinade. Grill about 4 inches from medium hot coals for about 15 minutes per side for medium doneness. Brush occasionally with marinade during grilling. To check for doneness, make a small cut in the thickest part of the meat. Place grilled lamb on cutting board. Slice crosswise in 1/4 inch thick slices.* To butterfly, select a 7 - 8 lb leg of lamb. Have your butcher remove the bone and flatten the leg so that it's roughly the same thickness throughout and looks like a steak.

Makes 8 servings