4 garlic cloves, minced
Salt, freshly ground black pepper to taste
1 Tbsp. red wine vinegar
1/4 c olive oil
1 Tbsp. dried mint, crushed
1/4 c fresh mint leaves, chopped
4 lbs. boneless leg of lamb, butterflied
Garlic and mint complement the lamb perfectly. Great for an Easter feast.
Yield: 8 - 10 servings
You will need: Time. Meat marinades a few hours or overnight.
In a non-metallic dish, combine garlic, salt, pepper, vinegar, oil, mint. Mix well.
Open up lamb so it is in single flat piece. Spread garlic mixture on meat. Marinate, at least 4 hours in a cool place.
Place on well-oiled rack set 5 - 6 inches (12.7 - 15.25 cm) from a moderately hot fire.
Grill/broil 35-40 min., turning 2 - 3 times. Let stand 5 min. before slicing. Slice diagonally into thin slices.
Submitted by Gretchen Grant Contributed on: and modified on Saturday May 15th, 2010