Instructions: * Note: Unless youre very handy with a boning knife, have your butcher bone and butterfly the leg of lamb. The results will be more attractive, and youll save yourself a lot of aggravation.

Separate, then peel the cloves of garlic and mince them. Place the garlic in a bowl along with the rosemary, thyme, mint, salt, pepper to taste, wine and olive oil.

Place the lamb in a large resealable plastic bag and pour the marinade over the top, making sure that the entire leg of lamb is coated. Seal tightly and refrigerate overnight.

Remove the lamb from the refrigerator about 1 hour before cooking. Grill the lamb over medium-hot coals until the internal temperature reaches about 130 degrees for medium-rare, about 30 minutes.

This recipe yields 8 servings.

NOTES :

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