Source: Sunday Dinner

Grilled Butterflied Leg of Lamb with...
A marinade of balsamic vinegar and red wine flavred with fresh garden herbs such as rosemary, oregano and mint gives this grilled leg of lamb a wonderfully aromatic quality. The lamb will yield more than 6 servings-but it makes delicious left overs.
Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes


1/4 cup balsamic vinegar
1 cup dry red wine
1/4 cup olive oil
4 large cloves garlic, thinly sliced
1 tablespoon fresh rosemary, crushed
1 teaspoon fresh oregano, chopped
1/4 cup fresh mint, chopped
freshly ground black pepper
One 4-5-pound butterflied leg of lamb, (see Note)

1. Combine the vinegar, wine, olive oil, garlic, rosemary, oregano, mint and pepper and whisk to mix. Lay the lamb in a large shallow glass or ceramic baking dish, pour the marinade over it, cover and refrigerate for about 6 hours, turning the lamb occasionally.
2. Prepare a charcoal or gas grill until the coals are covered with white ash.
3. Lift the lamb from the marinade and reserve it. Grill the lamb 4 to 6 inches from the coals for about 40 minutes, basting frequently with the marinade and turning at least once. Adter 30 minutes, check the lamb for doneness every few minutes. Do not overcook.
4. Carve the lamb into thin slices and serve immediately.

Note: Butterflied leg of lamb is a leg with the bone removed so that the meat can be laid relatively flat for grilling or broiling. When buying the lamb, remind the butcher that the weight refers to the butterflied leg once the bone has been removed.