Instructions: Score thickest parts of meat and pound to even thickness. Prick all over and transfer to a roasting pan.

Combine curry powder, garlic and wine or lemon juice; rub over meat. Cover and marinate at room temperature for 2 hours or in refrigerator for up to 3 days.

Place grill rack 5 inches from heat. Brush meat with 2 tablespoons butter or oil. Grill meat, turning once and basting, until cooked to taste. Let rest for 5 minutes before carving.

Sprinkle meat with salt and pepper, slice across grain into thin slices. Brush with remaining butter and garnish with grapes and sprigs of mint.

This recipe yields 8 servings.

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