Instructions: Place lamb skin-side down in a roasting pan or glass baking dish. Mix garlic with oil, salt and pepper to taste and spread on top of lamb. Work mixture into all folds and cover lamb surface completely. Grind three herbs together (make sure rosemary is crushed) and spread over top of lamb. Let marinate for 1 1/2 to 2 hours. When lifting from dish, let as much oil drain from meat as possible.

To BBQ: Place meat skin-side down on BBQ, cover and cook over medium-high heat for 45 minutes. Do not turn meat. Move around on grill if necessary to keep from flaming up. Cut into meat and check for doneness. Let stand for 5 minutes before carving.

To roast in oven: place lamb on rack in pan; put wine and 1/2 cup water under rack and cook at 325 degrees for 1 1/2 hours (oven-roasted potatoes are great added for the last 40 minutes).

Serve with mint jelly.

Comments:
This recipe came from our family here in Vermont. We are fortunate here in Ludlow to be able to shop at a market that has outstanding meats including venison, rabbit, pheasant, etc.. We enjoy a variety of wild game recipes but the BBQ Butterflied Lamb remains our favorite for holidays and special occasions.

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