Butterflied Leg Of Lamb (Grilled) - cooking recipe

Ingredients

1 c. dry red wine
3/4 c. soy sauce
4 large garlic cloves, crushed
1/2 c. chopped fresh mint
2 Tbsp. fresh rosemary or 1 Tbsp. dried
1 Tbsp. coarsely ground black pepper
1 butterflied leg of lamb (4 to 5 lb.)

Preparation

Combine wine, soy sauce, garlic, mint, rosemary and pepper and pour over the lamb in a shallow glass baking pan.
Refrigerate, covered, for 6 hours, turning frequently.
Preheat the grill. Drain the meat but reserve the marinade.
Grill the lamb 4 inches above the coals about 20 minutes on each side, basting frequently with the marinade.
After 30 to 40 minutes, check for doneness. When done, cut into thin slices and serve.