Butterflied leg of lamb
Fresh lemon
Oil
Dried mint
Salt and pepper
Cloves of garlic

Remove excess fat and salt and pepper to taste. Rub generously with juice of fresh lemon on both sides and then wipe lightly with oil. Sprinkle lightly on both sides with dried mint. Place 2-3 cloves of garlic on one edge and roll loosely like a jelly roll. Place in a plastic bag, place bag on a tray and refrigerate overnight. Close bag tightly at opening.

The next day, it can be spread on a hot grill, or, rolled and tied and baked on an uncovered rack at 350 degrees for 20 minutes a pound.