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 *Butter- flied leg of lamb
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
